Paleo Lemon Dill Ghee
Bright, herby, and impossibly versatile, this compound ghee is the kind of condiment that quietly upgrades everything it touches. Fresh lemon juice and zest bring a clean citrus punch, chopped dill adds a garden-fresh lift, and a pinch of sea salt ties it all together into something that tastes far more special than the five minutes it takes to make. Ghee is already a cornerstone of ancestral eating — clarified and free of the milk solids that make conventional butter a no-go — so this recipe leans right into that foundation without any workarounds or substitutions. Spoon it warm over grilled fish or roasted vegetables and it melts into a glossy, fragrant sauce; let it cool to a soft set and it spreads beautifully straight from the jar. The optional garlic clove is a small addition that makes a noticeable difference if you want a little more depth. A batch makes eight servings and keeps in the refrigerator for up to two weeks, so you can make it once and reach for it all week long. It's the kind of simple, clean recipe that reminds you that eating this way never has to feel like a compromise.
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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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