Turmeric Free Paleo Lemon Dill Ghee
Bright, herby, and rich without being heavy, this compound ghee is the kind of finishing touch that makes simple meals feel genuinely special. Fresh dill and lemon zest lift the deep, nutty flavor of the ghee into something almost floral, while a whisper of garlic and black pepper keep it grounded and savory. The whole thing comes together in one small saucepan with barely any active effort — just melt, whisk, and let it set. Because every ingredient here is straightforward and naturally free of the yellow spice that shows up uninvited in so many flavored butters and store-bought ghee blends, you can use it without a second thought. Spoon it over grilled fish or roasted vegetables and it melts into a glossy, fragrant sauce right on the plate. It keeps in the fridge for up to two weeks, so making a jar on Sunday means you 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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