Lemon Dill Sauce
This sauce manages to be refreshing and creamy, rich and light all at the same time. It’s a classic for very good reason. It goes with so many things, seafood and fish in particular, also all things vegetable. Also: lamb. See below for recipes to pair with dill sauce. And it’s so easy to make – 5 minutes from start to finish once you get going.
What is Dill Sauce Made of?
Dill is obviously the featured herb in this sauce, and it’s quite fresh and bright while still being assertive in flavor. You have to use fresh dill for this sauce to be as its distinctive best; do not use dried dill here.
The herb is chopped or minced and mixed with something creamy, like sour cream or yogurt, and I like to season mine generously with salt and pepper, and add some brightness and dimension in the form of Dijon mustard, garlic, and lemon.
Yogurt Dill Sauce
If you are watching your fat and calories, you can make a modified version of this sauce which will still be creamy and flavorful, but lighter. Instead of full fat sour cream, use reduced fat, or use plain Greek yogurt. Note that Greek yogurt comes in different fat level versions, from no fat to 1% to 2 % and all the way up to 10%.
If you are making this swap to cut back on fat, choose a lower fat version of Greek yogurt, or you might as well stick with the sour cream and just enjoy. And feel free to use 1 or 2% milk instead of the whole milk, which won’t save you a lot of calories, but if you’re being vigilant….
Dill Sauce: This fresh, versatile, simple, creamy sauce pairs well with everything from seafood to vegetables to lamb.Tweet This
How Long Will Dill Sauce Last?
It will last for a few days in the refrigerator, though it might start to separate a bit as it sits. Just give it a good sir before serving.
How to Make Easy Dill Sauce:
Mince the fresh dill.
In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper. Mix well to blend and loosen the sour cream.
Stir in the minced dill. Let sit at room temperature for 20 minutes.
What to Serve with Dill Sauce:
Once you start making this sauce you will find yourself searching for things to dollop it on: salmon is a classic pairing, as is trout. Crab Cakes are phenomenal with dill sauce. Poached or grilled shrimp: divine.
Also try dill sauce with:
- Crab Cakes
- Citrus Basil Shrimp Kebabs
- Poached Salmon
- Butterflied Leg of Lamb
- Greek Turkey Burgers
- Grilled Vegetables
- Roasted Potatoes
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- 1 cup sour cream or plain Greek yogurt
- 2 to 3 tablespoons whole milk
- Juice and finely grated lemon zest from 1 lemon
- 1 tablespoon Dijon mustard
- ½ teaspoon finely minced garlic or garlic powder
- ½ teaspoon sugar
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons minced fresh dill (do not use dried dill here)
- In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper. Mix well to blend and loosen the sour cream. Stir in the minced dill. Let sit at room temperature for 20 minutes.
- The sauce will last for a few days in the refrigerator, though it might start to separate a bit as it sits. Just give it a good sir before serving.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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