Mushroom Free Paleo Lemon Dill Ghee
Bright, herby, and deeply satisfying, this compound ghee brings together the clean richness of clarified butter with a punch of fresh lemon and fragrant dill. It comes together in minutes on the stovetop, then firms into a silky, spreadable finish that feels far more impressive than the effort involved. Spooned over grilled fish or roasted vegetables, it melts into every crevice and transforms a simple plate into something genuinely craveable. Because every ingredient here is whole and straightforward — ghee, citrus, herbs, salt — there's no second-guessing labels or scanning for hidden fillers. The optional garlic adds a subtle savory depth, but the lemon and dill do plenty of heavy lifting on their own. It keeps in the fridge for up to two weeks, so you can make a batch on Sunday and reach for it all week long. A little jar of this in your refrigerator is the kind of quiet kitchen upgrade that makes everything taste better.
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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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