Seed Oil 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. Every ingredient here is clean and intentional — clarified butter, fresh lemon, dill, and a whisper of garlic — with absolutely no refined or industrial seed oils in sight. That matters more than it might seem, because so many store-bought finishing butters and flavored cooking fats sneak in canola or sunflower oil as a filler or preservative. Here, ghee does all the heavy lifting on its own, delivering a rich, nutty base that carries the citrus and herbs beautifully. The technique is almost effortless: melt, whisk, and let it set to a soft, spreadable consistency that clings perfectly to grilled fish, roasted vegetables, or a bowl of cauliflower rice. It keeps in the fridge for up to two weeks, so one quick batch means you have a finishing touch ready to go whenever dinner needs a little lift. Spoon it on warm, watch it melt, and try not to make it every single week — though you probably will.
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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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