Melt butter in a medium-sized skillet over medium-high heat. Add chopped onion and cook until onions are soft and translucent. Sprinkle flour onto onions, stir and continue to cook for about 30 seconds.
Add about ½ cup of the milk and stir as the sauce thickens. Add additional milk until the sauce is at your desired consistency.
Remove pan from heat. Stir in the lemon juice followed by the dill. Stir gently to combine.
Serve immediately over poultry, seafood or veggies.
Dill Sauce
Ingredients
2 tablespoons of butter
¼ medium white onion, finely diced
1 tablespoon of all-purpose flour
¾ cup of whole milk
juice of ½ a lemon
kosher salt to taste
black or white pepper to taste
a handful of freshly chopped dill, about ¼ cup
Directions
Melt butter in a medium-sized skillet over medium-high heat. Add chopped onion and cook until onions are soft and translucent. Sprinkle flour onto onions, stir and continue to cook for about 30 seconds.
Add about ½ cup of the milk and stir as the sauce thickens. Add additional milk until the sauce is at your desired consistency.
Remove pan from heat. Stir in the lemon juice followed by the dill. Stir gently to combine.
Serve immediately over poultry, seafood or veggies.
Dill Sauce
5 / 5. 2
Chopped fresh dill stirred into a creamy sauce made with flavourful fresh lemon, sautéed white onions and whole milk…
This LEMONY DILL SAUCE is the perfect flavour boost for seafood, poultry and veggies.
Looking for an easy-to-prepare homemade sauce recipe that’s big on flavour and goes with everything? We’re in! It’s such a simple enhancement, but adding our LEMONY DILL SAUCE to your mains takes their flavours from simple to amazing. Keep it in mind the next time you’re looking to add a bit of zing to your meal plan.
Before sharing a few suggestions and tips on how to make it like a pro, how about some additional dips and sauces that always get taste buds jumping? If you’re looking to add interest to roasted poultry, baked fish or a simple seafood dish, try this HERBED BEURRE BLANC. Got a breakfast casserole, BAKED EGGS or BENEDICT on your mind? Try our brilliant HOLLANDAISE HACK. If CRISPY CHICKEN FINGERS or a tasty TACO SALAD are in the works, hit them with this TANGY TACO SAUCE. Try one, try them all; adding a sensational sauce to a dish is often the best way to up the flavour quotient.
Let’s get to the saucy details of this LEMONY DILL SAUCE:
INGREDIENTS
No, your eyes are not deceiving you; this lemon dill sauce recipe only has eight ingredients. Like many sauces, there’s butter, flour and a liquid, in this case, whole milk. Then white onion, lemon juice, fresh dill and kosher salt and black pepper round out the ingredient list. Nothing complicated, no special shopping trip required. Fingers crossed you already have these ingredients on hand because we want you to taste it ASAP.
HOW TO MAKE A SIMPLE SAUCE
Making a cream or white sauce from scratch almost always begins with making a roux (pronounced “roo”). You cook equal parts fat and flour, then use a liquid that thickens when added over heat. Not complicated at all, and open to a wide range of interpretations. The fat can be butter, margarine, oil or drippings from a roasted meat. The thickening agent can be a vegetable broth, stock or a dairy product like milk, sour cream or heavy cream.
FRESH DILL AND LEMON
So the hallmark of this LEMONY DILL SAUCE is, you guessed it, fresh dill and tangy lemon. We also sautéed white onion at the outset to add further flavour to this recipe. As mentioned above, feel free to make this recipe your own. Try adjusting the flavour by making it with shallots or leeks, or a more pungent addition like chopped garlic. Same goes for the freshly chopped dill. We used it here as the perfect pairing with lemon, but other herbs will work, such as fresh chives, tarragon, thyme, parsley or fresh basil.
IN THE PAN
We find making this sauce in a skillet works best. Although you can make a sauce such as this in a small or medium-sized saucepan, we suggest going for one with a wider surface. This allows for the onions to be spread out across while cooking to translucent. The sauce also seems to thicken more quickly after the addition of the whole milk. Make sure to watch the VIDEO accompanying this post to see it in action.
Our one suggestion here is to take the skillet off the heat when adding the lemon juice and dill. During the testing of the recipe, we felt the flavours of these two ingredients stayed more pronounced when stirred in off the heat.
HOW TO ENJOY
As mentioned a few times already, we know you’ll find lots of ways to enjoy this creamy dill sauce. Try it as we suggest, spooned over a cooked fillet of salmon. It’s also perfect with other fish and shellfish selections like haddock, halibut, trout, perch, scallops and shrimp. We also tasted it paired with roasted chicken, enjoying it this way too. Finally, this sauce adds loads of flavour to virtually any and all vegetable dishes. Try it with asparagus, carrots, peppers, cauliflower, broccoli and potatoes, be they boiled, baked or fried.
ENJOY!
The one caveat about enjoying this sauce is to do so straight away. If left in a pan, it will cool with a film forming on the surface soon after, so make and serve it without delay. If you have sauce leftover that you’d like to save, store it in an airtight container in the fridge, then reheat in a pan or in a bowl in the microwave. You may need to add a tiny bit of hot water to the leftover sauce to thin it out again to enjoy a second or third time around. Guaranteed, this will end up one of your favourite sauces to make.
Add a sprinkle of your favourite fresh herbs. Chives, parsley and dill all work well.
PIN IT!
This delicious sauce recipe is so wonderful, we suggest you PIN it to a favourite main course or veggies board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Try this LEMONY DILL SAUCE with your next main or veggie dish. Fresh flavour is on the way!
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Ingredients
2 tablespoons of butter
¼ medium white onion, finely diced
1 tablespoon of all-purpose flour
¾ cup of whole milk
juice of ½ a lemon
kosher salt to taste
black or white pepper to taste
a handful of freshly chopped dill, about ¼ cup
Directions
Melt butter in a medium-sized skillet over medium-high heat. Add chopped onion and cook until onions are soft and translucent. Sprinkle flour onto onions, stir and continue to cook for about 30 seconds.
Add about ½ cup of the milk and stir as the sauce thickens. Add additional milk until the sauce is at your desired consistency.
Remove pan from heat. Stir in the lemon juice followed by the dill. Stir gently to combine.
Serve immediately over poultry, seafood or veggies.
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