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.

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!

♥

Get This Recipe In Your Inbox

Share your email, and we'll send it straight to your inbox. Plus, enjoy daily recipe inspiration!

Email *

Permalink Title Email

Go

I'd like to receive more tips & recipes from Add A Pinch.

SaveSaved Pin Print

Lemon Dill Sauce Recipe

Robyn Stone

4.92 from 35 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 ModePrevent your screen from going dark

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Ingredients

• ▢ 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, cubed
• ▢ pinch cayenne pepper
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 teaspoon ground black pepper

Instructions 

• 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.

Notes

Makes 1/2 cup. 

Nutrition information is for 1 tablespoon serving. 

Nutrition

Calories: 97kcal

Carbohydrates: 2g

Protein: 1g

Fat: 10g

Fiber: 1g

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

Join today & start saving your favorite recipes

Create an account to easily save your favorite recipes.

Save recipeGo to Collections

Enjoy!
Robyn xo