This lemony dill sauce manages to be refreshing and creamy, rich and light all at the same time. It’s a classic for a very good reason. It goes with so many things — seafood and fish, in particular — and 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.
Table of Contents
- Sour cream – You can sub in plain Greek yogurt.
- Milk – I prefer whole milk, and you should add it slowly until you get to the thickness and consistency you like for your sauce.
- Lemon – You will use the juice and the zest, finely grated.
- Dijon mustard
- Garlic – Here, you can use fresh garlic or garlic powder.
- Sugar – Just a touch to balance out the acidity.
- Minced fresh dill – Do not use dried dill here.
- 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%.
- Low-Fat Dill Sauce: To cut back on fat, use low-fat sour cream or choose a lower-fat version of Greek yogurt. 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….
This Dill Sauce is creamy, fresh, and versatile – perfect for pairing with with everything from seafood to vegetables to lamb.Tweet This
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 at 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.
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 stir before serving.
How to Make Easy Dill Sauce
- Mince the fresh dill.
- Make the sauce: In a medium bowl, combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, 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, if you have time.
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 or air-fried shrimp: divine. It’s also great with Zucchini Fritti, grilled vegetables and 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 stir before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.