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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!

4.88 from 24 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, 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. This recipe sounds wonderful and i intend using it within the week. I have 2 things to bring up here….first of all i know nothing about wine, what type of wine do you suggest. I am not asking about brand/winery but the specific type. Also you may want to make a small correction. i.e. “Add cayenne epper, salt and pepper.”, you are missing the P in the word pepper after the word cayenne. Thank you in advance for your reply and wishing you a good day.

    1. I hope you enjoy it, Faleen. If you’d prefer to use wine over chicken stock, I would recommend a dry white wine. Thank you for catching my typo. I’ve corrected it now in the recipe! xo

    2. 5 stars
      How is the consistency? Is it pourable so it can be drizzled over fish? Or is it too thick for that, more like mayo?

    1. Try regular cream, or milk, and use less butter. Also a low sodium broth may be a lower calorie substitute than white wine.

  2. Hi Robyn,
    Going to try this recipe tonight on my baked haddock. Hope it tastes as good as it sounds. My question is, can I make the sauce up way ahead of time and then reheat when it is close to time of being served or is best to make just before serving?

  3. I tried this recipe the other day with flounder. Oh my gosh it was sooo good! I will be making this a lot more in the future.

  4. I added two egg yokes and some flour to help thinken the sauce. I also put some sugar in to take the bite out of the mustard and garlic.

  5. I made this and served over a bed of creamy mashed potatoe, we use to eat this all the time in England but bought from a supermarket and boil in the bag sauce and fish. So nice to make this from scratch. The mash soaks up the yumm sauce.

  6. 5 stars
    This recipe never fails for me using heavy (35%) cream and chicken stock. Only thing for me is it takes about 20 minutes to thicken. Sooooo worth the wait! Thanks 🙂

  7. 4 stars
    This sauce is delicious. I didn’t have fresh dill so dried dill in the same quantity worked just fine. As someone else said, it takes about 20 minutes or so for the sauce to thicken, if not a little longer. I made salmon cakes over arugula and poured the sauce over the cakes and arugula. Yummy!

  8. 4 stars
    We felt there was a bit too much lemon, but great instructions and we will use the remains with tomorrow’s asparagus! I also added some fresh parsley. It didn’t hurt…
    PS for the poster above, when you use dried herbs, dial down the quantity by at least a third, as it goes further !

    1. I hope you enjoyed it and you can reduce the lemon a bit if you wish, Norman. My family liked it that way, but every one has different tastes, right? 🙂

  9. 5 stars
    I’m a little late to this party but I just HAD to post about this recipe. It is delicious. The dill really comes through and I love how “lemony” it is. I couldn’t find fresh dill in my store so I used the paste in a tube. It’s perfect. Thanks so much for sharing this recipe.

  10. 5 stars
    Had to forego the garlic (for our guests) and used rhe chicken stock instead of white wine. It was absolutely delicious!!! 

  11. 5 stars
    Really enjoyed this sauce with some poached salmon, new potatoes and salad. The sauce didn’t thicken, but I don’t think anyone was fussy about the consistency – it tasted wonderful and I think it will become a family staple.

  12. 5 stars
    Absolutely beautiful recipe, it’s so easy to make.. my new favourite sauce.
    I used chicken stock and 3 teaspoons of dried dill instead of fresh dill. It was super yummy tasting it on its own, but even better over some crispy skinned salmon. Only problem was the butter.. its way too much. My fish was swimming in oil. Can I halve or even leave the butter out? It tasted perfect even before I added it anyway.

    1. I’m so happy you enjoyed it! I’m sorry you found your fish too oily…I have not ever had a problem with this seeming too buttery though. I serve it alongside many dishes from fish to chicken and even vegetables. Thanks!

  13. 5 stars
    Thank you for this! I have been craving the citrus dill sauce from ikea but the closest one is 2 hrs away. I did tweak a little:
    – doubled recipe
    -turkey stock (it was in the pantry)
    – used dried dill
    – made a roux with 1 tbsp butter / flour and ended up adding 2 more tbsp flour later to help thicken.
    – added 2 tbsp sugar per another commenter’s suggestion.

    It turned out great. Can’t wait to make it again and again. Thank you so much!

    1. LOL, funny you mentioned that because that’s why I’m looking up the reciepe as well. IKEA sauce was delicious with the salmon balls and mash potato.

  14. 5 stars
    I made this sauce for Halibut filets with our best friends, who are major foodies. One of them said they wished they could just drink the sauce straight from the gravy boat! It was absolutely deliicious, and we have saved the remainder of it for chicken in a few nights! Awesome!

    1. That’s a wonderful feeling when your guests love what you’ve prepared isn’t it, Jessica?! I’m so happy you all enjoyed this! Thanks! xo

  15. 5 stars
    Hi there, good morning.

    This sauce sounds really nice. Can I use greek yoghurt instead of heavy cream to have a healthier version. Thanks loads and keep up the good work xxx

  16. 5 stars
    I made this last night and just LOVED it!! I accidentally put a little more dijon in it than called for so it had more of that flavor in it, but it was really good and super easy to make and best of all, I happened to have all the ingredients in my kitchen and didn’t have to go to the store! 😀

    1. Isn’t it the best feeling when you want to make something new and you have everything on hand?! I am so happy that you enjoyed this, Sherry! Thanks! xo

  17. I made this recipe with fresh dill from my herb garden. I used half chicken stock and half wine. The aroma alone sent me to heaven. The sauce didn’t thicken but it was yummy delicious. Hubby was licking his fingers. Thanks a bunch.

  18. I’ve made this a few times and I love it, always have some left over and would love to be able to freeze it for quicker meals. Would it be okay to freeze?

    1. Hi Phoebe,
      I’m happy you love this sauce. I have not tried to freeze this sauce since sometimes cream sauces break once they have been frozen. Thanks!

  19. I made this using white wine instead of stock and omitted the mustard as I didn’t have any on hand. As others have suggested, it took about 20 minutes of whisking over heat to thicken. But wow, was it ever worth it! Delicious, layered with flavour. Will be making this again!

    1. I’m thrilled you enjoyed this sauce, Katherine. Next time, turn the heat up a little bit, just make sure it doesn’t come to a boil again. Thanks.

  20. 5 stars
    This is quite good! It’s time I had to use 1/2 & 1/2 plus some sour cream. Both Times it turned out fabulous.

  21. 5 stars
    Yum! I had to slightly alter it to lower the calorie content. I used sour cream instead of heavy cream and skipped the butter entirely. Man o man was it yummy yum yum yummers!!

    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.

    2. I personally have not made this for 120 servings. This recipe is for 8 servings. You will need to divide the number of servings you need by the number of servings in this recipe, then multiply the ingredients by that number to make the volume you need.

  22. 5 stars
    Used as a sauce for salmon ravioli – delicious, not too rich, just right. Added some chopped shrimp to make it a little more decadent.

  23. 5 stars
    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.

  24. 5 stars
    Delish! This is so easy I have made it so many times with chicken, shrimp, salmon and scallops=] Every time perfect !

  25. 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!

  26. 5 stars
    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.

  27. Have been looking foe a lemon dill sauce to serve with shrimp as a first course and I think I have found it. Thank you