Bright, herby, and deeply aromatic, this compound ghee is the kind of finishing touch that makes a simple piece of grilled fish or a tray of roasted vegetables taste genuinely restaurant-worthy. Ghee is naturally free from the grain-based additives and fillers that can sneak into flavored butters and store-bought spreads, so every ingredient here is clean and straightforward. Fresh dill and lemon zest do the heavy lifting on flavor, while a whisper of garlic and cracked black pepper round everything out into something that smells incredible the moment it hits a warm plate. The technique is almost effortless — melt, whisk, and let it set — yet the result looks and tastes like something you spent real effort on. It firms beautifully at room temperature into a soft, spoonable consistency, or you can pop it in the fridge for a firmer set that slices cleanly over hot food. Keep a jar in the refrigerator for up to two weeks and you'll find yourself reaching for it constantly, from cauliflower rice to pan-seared salmon to roasted asparagus.
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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.
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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