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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

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!

4.87 from 23 votes

Lemon Dill Sauce Recipe

Sauces 10 mins

Cook Time 10 mins
Servings 8
Course Sauce
Cuisine American
Author Robyn Stone | Add a Pinch
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.


  • 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, 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.


Makes ½ cup. 
Nutrition information is for 1 tablespoon serving. 

Nutritional Information

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

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Sauces Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


    1. I haven’t made this with dried dill, Diana, but the ratio for substitution would be 3 teaspoons dried dill for 3 tablespoons fresh dill.

  1. Used as a sauce for salmon ravioli – delicious, not too rich, just right. Added some chopped shrimp to make it a little more decadent.

  2. Used as a sauce for pan fried salmon. Completely transformed the dish and husband was very impressed. Beautiful sauce!

    1. This sauce will keep in an airtight container in the refrigerator up to 4 days, Hilary. I haven’t tried freezing and reheating this sauce so I don’t know how well it would do.

  3. Delish! This is so easy I have made it so many times with chicken, shrimp, salmon and scallops=] Every time perfect !

  4. The ingredients say stock/broth but the method says wine or stock. I assume white wine? and 1/2 cup also?

    1. Joanne, if you are using wine, I recommend 1/2 cup of a dry white wine. I hope you enjoy!

  5. How forgiving is this recipe? Firstly, I love that it’s not a cold sauce. It was so easy to put together and thoroughly delicious. I added sour cream as that’s all I had and I used up the butter that I had on hand (no measuring) and it came out so well. Even my daughter, who hates fish, enjoyed this sauce and suggested it might taste nice on chicken! Win! Thank you.

    1. Thanks, Georgia. I’m so happy this sauce turned out so well for you, even with the substitutions. So happy you and your daughter both loved it.

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