Rice Free Paleo Lemon Dill Ghee
Bright, herby, and deeply aromatic, this compound ghee transforms simple weeknight proteins and vegetables into something that feels genuinely restaurant-worthy. The combination of fresh lemon juice, zest, and dill gives the rich, clarified butter a clean lift that keeps it from feeling heavy, while a whisper of garlic and cracked black pepper round everything out. Because ghee is naturally free of the milk solids found in regular butter, it fits comfortably into a paleo approach without any substitutions or workarounds — just real, quality ingredients doing exactly what they should. The technique is refreshingly low-effort: melt, whisk, and let it set. Spooned over grilled fish or roasted vegetables straight from the oven, it melts into every crevice and makes the whole dish sing. It keeps in the refrigerator for up to two weeks, so you can make a batch on Sunday and reach for it all week long whenever a meal needs a finishing touch.
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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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