Yeast Free Paleo Lemon Dill Ghee
Bright, herby, and rich without being heavy, this compound ghee is the kind of finishing touch that makes simple food taste restaurant-worthy. Fresh dill and lemon zest cut right through the buttery depth of the ghee, while a whisper of garlic and cracked black pepper round everything out. Because it's built on clarified butter rather than any fermented or leavened base, it fits naturally into a yeast-free lifestyle without any substitutions or workarounds. The technique is genuinely simple — melt, whisk, and let it set — and within about 30 minutes you have a soft, spreadable condiment ready to go. Spoon it over grilled fish or roasted vegetables and it melts into every crevice, adding a citrusy, aromatic finish that plain butter just can't match. It keeps in the fridge for up to two weeks, so one quick batch means you have a flavor upgrade on standby 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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