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 loved the flavor but my sauce was very runny (especially when putting over zoodles). I don’t like mustard very much so I used dried mustard..could this be why or did I maybe do something else wrong?
Deen, I have only made the sauce by the written recipe. I haven’t used dried mustard. Did you cook it until it thickened? If so, it should have remained thick. Did the zoodles retain a lot of water? IF so, that could cause the sauce to thin.
Do I need to cool it before refrigerating?
I would let it cool before refrigerating, Lily.
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
I’m so happy you enjoy the lemon dill sauce, Deborah.
Made as recipe instructed with chicken broth! Fantastic!! Thank you!!
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.
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.
Delish! This is so easy I have made it so many times with chicken, shrimp, salmon and scallops=] Every time perfect !
I’m so glad you love this sauce, Brandi!
Going to try this one…How long will it store for? Can it be frozen and reheated?
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.
Used as a sauce for pan fried salmon. Completely transformed the dish and husband was very impressed. Beautiful sauce!
I’m so happy you and your husband loved this sauce, Sue. Thanks!
Used as a sauce for salmon ravioli – delicious, not too rich, just right. Added some chopped shrimp to make it a little more decadent.
Thanks, Gloria!
Urgent.. making this tonight.
Could I use dry Dill if so how much ????
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.
Can you calculate an increase of this recipe for 120 servings,
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.