Lemon Dill Sauce Recipe

Lemon dill sauce makes a delicious sauce for fish, chicken, and vegetables. Made of lemon, dill, garlic, and cream, this recipe is simple to make and stores easily.

Lemon Dill Sauce Recipe from addapinch.com

 

There’s just something about a piece of simply baked fish or chicken, or even a platter of asparagus, that when you serve it with this lemon dill sauce, it takes it to a whole new level. It is one of those recipes that I love having in my arsenal. I know that it will dress up even the most otherwise ordinary of meals.

Since it comes together so quickly and uses ingredients that I normally try and keep on hand, it is definitely a go-to when we have unexpected company for supper or I just want to elevate the everyday a bit. 

Lemon dill sauce keeps fairly well in the refrigerator as well. You can easily make your lemon dill sauce up to three days ahead and store in an airtight container in the refrigerator. It is beautiful served alongside a cold or hot plate of fish, chicken or vegetables.

Here’s my Lemon Dill Sauce recipe. I hope you enjoy it!

Lemon Dill Sauce Recipe
 
Cook time
Total time
 
Lemon dill sauce makes a delicious sauce for fish, chicken, and vegetables. Made of lemon, dill, garlic, and cream, this recipe is simple to make and stores easily.
Author:
Serves: ½ cup
Ingredients
  • 2 cloves garlic, minced
  • ½ cup dry white wine or chicken stock
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped fresh dill
  • ½ teaspoon Dijon mustard
  • ½ cup heavy cream
  • 3 tablespoons unsalted butter, divided
  • pinch cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
Instructions
  1. Add garlic, wine or chicken stock, lemon juice, and dill to a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Reduce heat and whisk in mustard and heavy cream. Continue to cook until it thickens, making sure to whisk the entire time. Remove from heat and Whisk in butter pieces one at a time. Add cayenne pepper, salt and pepper.

 

Enjoy!
Robyn xo

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Comments

  1. 1

    Faleen F. says

    This recipe sounds wonderful and i intend using it within the week. I have 2 things to bring up here….first of all i know nothing about wine, what type of wine do you suggest. I am not asking about brand/winery but the specific type. Also you may want to make a small correction. i.e. “Add cayenne epper, salt and pepper.”, you are missing the P in the word pepper after the word cayenne. Thank you in advance for your reply and wishing you a good day.

    • 2

      says

      I hope you enjoy it, Faleen. If you’d prefer to use wine over chicken stock, I would recommend a dry white wine. Thank you for catching my typo. I’ve corrected it now in the recipe! xo

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