Lemon Dill Sauce Recipe
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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.
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
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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Lovely sauce. Fairly easy to make.
I’m so glad you enjoy it, Tina! Thanks! xo
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!
Sounds delicious, Stacie! So glad you enjoyed it! Thanks!
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 🙂
So happy you enjoy it, Winny! Thanks!
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.
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.
I had to use heavy whipping cream and it’s not thickening
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.
I’m so glad you enjoyed it!
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?
Is there a lower calorie version of this?
Try regular cream, or milk, and use less butter. Also a low sodium broth may be a lower calorie substitute.
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.
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
How is the consistency? Is it pourable so it can be drizzled over fish? Or is it too thick for that, more like mayo?