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
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! 😀
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
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
Elisa
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!
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
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!
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.
I have no cream in the house, what would be a good substitute for the cream?
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.
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!
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.
Had to forego the garlic (for our guests) and used rhe chicken stock. It was absolutely delicious!!!
Glad you enjoyed it, JoAnn! Thanks!
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.
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 !
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? 🙂
Thanks!