Turkey Free Paleo Lemon Dill Ghee
Bright, herby, and deeply aromatic, this compound ghee is the kind of finishing touch that makes a simple weeknight meal feel genuinely special. Clarified butter gets whisked together with fresh lemon juice, zest, chopped dill, and a hint of garlic, then left to firm into a silky, spreadable consistency that melts beautifully over anything warm. Because every ingredient here is whole and unprocessed, it fits cleanly into a paleo approach without any substitutions or workarounds. Spooned over grilled fish or roasted vegetables, it adds a bright, buttery richness that store-bought sauces just can't replicate. The technique is almost effortless — melt, whisk, rest — and the result keeps in the fridge for up to two weeks, ready to elevate whatever you're cooking. It's the kind of recipe you make once and then wonder how you ever plated dinner without it.
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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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