Orange Dill Compound Butter (or Ghee)

Orange Dill Compound Butter (or Ghee)

Compound butter recipe and content provided by Brent Totty

Want to know the secret to delicious meat and vegetables? It’s all about fresh, seasonal sourcing and the way you prepare them. Slow roasting in aromatics and fat (like this compound butter) creates an environment for flavors to bloom with minimal effort. It seems as if combining fats and herbs is nature’s secret flavor weapon.

Related: How to Make Your Own Ghee

This compound butter recipe infuses orange zest and fresh ghee to create the perfect fat for enhancing veggies and protein. While you could use pastured butter, grass-fed ghee adds a richer flavor to this recipe. And while ghee has a phenomenally high smoke point at 485 degrees fahrenheit, this compound butter recipe is not intended for high-temperature cooking no matter which fat you choose. Flavor profiles will stay intact if you use this compound butter to roast at temperatures below 320 degrees fahrenheit.

Grass-fed ghee is a naturally high source of vitamins A, D, E and K as well as compounds like conjugated linoleic acid (CLA) and butyrate. Grass-fed cows have been shown to produce 300-500% more CLA than conventionally raised cows,[1] so make sure that your ghee is sourced from grass-fed cows!

Orange dill compound butter makes a bright, aromatic, and savory spread perfect for finishing roasted vegetables and proteins.

Orange Dill Compound Butter (or Ghee)

Start to Finish: 2 hours 10 mins (10 minutes active)


  • 1/2 cup grass-fed butter or ghee
  • 2 tablespoons fresh dill
  • 2 tablespoons organic orange zest
  • 1 teaspoon sea salt


  1. In a small pot, bring 2 quarts of water to a rolling boil and reduce to a simmer.
  2. Add ghee or butter to a glass mason jar, and screw the lid on loosely.
  3. Place the mason jar in the water, making sure that it does not turn over or get submerged.
  4. Let the fat melt until it is fully liquified.
  5. Add remaining ingredients to the ghee, and carefully remove it from the pot.
  6. Allow ghee to cool until it is partially solidified.
  7. Store in the refrigerator for up to 2 weeks.

Serves: 10

Nutritional Information (Per Serving):

  • Calories: 108
  • Protein: 0g
  • Total Carbs: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Net Carbs: 0g
  • Fat: 12g
  • Saturated Fat: 7.2g
  • Sodium: 176mg
  • Potassium: 0mg
  • Vitamin A: 9.6mg
  • Vitamin C: 0mg
  • Iron: 0mg

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