Lemon Dill Sauce Recipe


4.91 from 32 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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

4.91 from 32 votes
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.
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 8


  • 2 cloves garlic, minced
  • 1/2 cup chicken stock or broth
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped fresh dill
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter, divided
  • pinch cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  • Add garlic, 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.


Makes 1/2 cup. 
Nutrition information is for 1 tablespoon serving. 


Calories: 97kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. RachaelR says:

    5 stars
    I was looking for a lemon dill recipe to use ingredients I had on hand, didn’t have heavy cream so added Greek yogurt last so it didn’t separate and the flavor was just what I was hoping for! I would try it again next I time I have cream as well. I like that it uses chicken stock, which makes it a tangy and fresh sauce that wasn’t overly creamy.

    1. Robyn Stone says:

      Thank you, Rachel. I’m so glad you liked this lemon dill sauce.

  2. Dick Lund says:

    5 stars
    No problem with thickening, especially with a long whisk and since the sauce was brought to cold and then warmed carefully.
    Shallots worked beautifully instead of garlic. I’ll try a bit more dill next time.
    A very fine recipe.

    1. Robyn Stone says:

      Thanks, Dick, I’m so glad you like this dill sauce recipe. I may try with shallots and see how I like it.

  3. Jon C says:

    5 stars
    Replaced one of the cloves of garlic with the bottom part of some ramps and went a bit heavier with the lemon. Like others, give this some time – really started thickening around 16-18 minutes in. This will be excellent on a variety of dishes.

    1. Robyn Stone says:

      Thanks for your tips, Jon.

  4. william b says:

    This is a good recipe. I made this to serve under crab ravioli. I felt the amount of Dijon was a little two assertive. That’s a personal preference, and I’d probably halve the amount the next time. I had a problem with thickening. I whisked the simmering sauce for a good 20-25 minutes but nothing happened. I ended up tempering and whisking in an egg yolk, and that worked like a charm. I found that the sauce was more tasty the next day. Even with the strong mustard, this recipe was hit with my guests.

    1. Robyn Stone says:

      William, I am sorry your sauce didn’t thicken but I am glad your guests loved it. Did you boil it for the 2 minutes before reducing the heat? Also, maybe turn the heat up a little but not enough for the sauce to come to a boil again and cook until it does thickens.

  5. Robin says:

    Delicious flavor. I prepared following the recipe to a tee and served over broiled salmon and roasted brussel sprouts. It was very runny. My sauce never thickened when adding the heavy cream even thought I whisked on low heat for 3-5 minutes. Not sure where I went wrong. I will definitely try this sauce again. Can’t wait to eat the leftover sauce over the chicken, tortellini and zucchini dish I am making tonight. Thank you.

    1. Robyn Stone says:

      Robin, it sounds like the sauce did not cook long enough to thicken. Also, turn the heat up a little above low, just don’t let it come to a boil. Just cook until it thickens. Some have said it took them about 20 minutes to cook on low heat.