Lupin Free Paleo Lemon Dill Ghee
Bright, herby, and rich without being heavy, this compound ghee is the kind of finishing touch that makes a simple weeknight dinner feel genuinely special. Fresh dill and lemon zest lift the deep, nutty flavor of the ghee into something almost floral, while a whisper of garlic and cracked black pepper keep it grounded and savory. The whole thing comes together in one small saucepan with just a handful of clean, whole-food ingredients — no fillers, no additives, nothing to second-guess on a label. For anyone navigating flour-based thickeners or legume derivatives that sneak into store-bought flavored butters and cooking sauces, making your own compound ghee is a genuinely smart move. Spoon it over grilled fish or roasted vegetables and it melts into a glossy, fragrant sauce in seconds. It also keeps in the fridge for up to two weeks, so you can make one batch and reach for it all week long. Whether you're finishing a piece of salmon or drizzling it over cauliflower rice, this little jar punches well above its weight.
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Learn more →Ingredients
8 servings
- ½ cup ghee
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 small garlic clove, minced (optional)
- ¼ tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
Instructions
- 1
Warm the ghee in a small saucepan over low heat until just melted and fluid, about 2 minutes. Remove from the heat and let it cool for 3–4 minutes until it is warm but no longer steaming.
- 2
Whisk the lemon juice, lemon zest, dill, garlic (if using), salt, and black pepper into the warm ghee until evenly combined.
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