Peanut Free Paleo Lemon Dill Ghee
Bright, herby, and deeply aromatic, this compound ghee is the kind of finishing touch that makes a simple weeknight dinner feel genuinely special. Fresh dill and lemon zest bring a clean, garden-forward lift to the rich, nutty base, while a whisper of garlic and cracked black pepper round everything out. The whole process is beautifully low-effort — you melt, whisk, and let it set — yet the result looks and tastes like something from a nice restaurant kitchen. Spooned over grilled fish or roasted vegetables, it melts into every crevice and pulls the whole plate together instantly. For anyone navigating nut allergies, flavored butters and finishing sauces can be surprisingly tricky territory, since store-bought versions sometimes share production lines with nut-based spreads. Making your own from scratch with these straightforward ingredients puts you fully in control of what goes into the jar. Ghee itself is a naturally clean, clarified fat, and every other component here — citrus, fresh herbs, sea salt — is exactly what it says it is. It keeps in the refrigerator for up to two weeks, so you can make a batch on Sunday and have an instant flavor upgrade ready all week long.
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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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