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

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.
4.86 from 21 votes

Review Recipe

Print Recipe

Cook Time10 mins
Total Time10 mins
Servings: 1 /2 cup
Author: Robyn Stone | Add a Pinch

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 divided
  • pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Instructions

  • 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.
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Enjoy!
Robyn xo

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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56 Comments Leave a comment or 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!

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