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.
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
- 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 salt
- 1/2 teaspoon fresh 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
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.
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.
Thanks for your tips, Jon.