Lemon Dill Sauce

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Lemon Dill Sauce adds a light, bright note to fish and also complements simple side dishes like potatoes, rice, broccoli, and other veggies.

Light, bright, herby, creamy, and just a little tangy.

In the following recipe, three simple ingredients, plus salt and pepper, accomplish all that for a sauce that will level up otherwise basic fare.

I originally created the sauce as a topping for Parmesan Baked Flounder. Over time, I’ve also used in on a variety of flat fish and shellfish. Served alongside crab cakes, the herby, lemony sauce offers a fresh take on the traditional cocktail sauce.

Leftovers in the fridge have subsequently proved delicious as a dip for Easiest Steamed Artichokes, Speedy Roasted Broccoli, and Slow Roasted Salmon. Or instead of butter, mash some Lemon Dill Sauce into a Perfectly Roasted Potato.

Similarly, a spoonful of the sauce will breathe life into plain rice, chicken, and will even make a simple ham or turkey sandwich taste special.

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Lemon Dill Sauce

Three simple ingredients, plus salt and pepper, create a light, herby sauce that pairs beautifully with fish, crab cakes, and all sorts of steamed and roasted vegetables. The speedy recipe can easily be halved or doubled and will keep in the refrigerator for at least one week.

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Prep Time 5 minutes minutes

Total Time 5 minutes minutes

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Ingredients

 

• ½ cup (104g) mayonnaise
• 1 tablespoon (15ml) freshly squeezed lemon juice* (plus an extra squeeze to taste)
• 2 tablespoons chopped fresh dill 
• ⅛ teaspoon kosher salt (or ¼ teaspoon flaky sea salt) and several turns of the pepper mill

Instructions

1. In a small bowl, stir together the mayonnaise, lemon juice, dill, salt, and pepper. Refrigerate until ready to serve.

Notes

*To add brighter lemon flavor without more tartness, stir the zest from half of the lemon into the sauce. 

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