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
Delicous recipe–thank you for sharing!
Thank you, Susan!
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!!
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.
Thanks, Valerie. So glad it worked for you even with substitutions. xo
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!
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.
Can’t wait to try the sauce. Thanks!
Lovely. Thanks.😊 Had this with salmon steaks, new potatoes and asparagus. Was delicious.
Thanks, Nicola. I love this with salmon, too.
Delicious and easy to make.
Thanks, Beverly!
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?
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!
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.
Drizzled over my bacon wrapped perch! Took it to a get together people loved loved loved it
Sounds delicious, Tammy! Glad you loved it! xo