Lemon Dill Sauce
This creamy lemon dill sauce is bright, fresh, and full of flavour. Shallots are gently sautéed in butter before being simmered with fish stock, lemon juice, and dill stems to create a flavourful base. Finished with cream and plenty of fresh dill, it pairs beautifully with smoked salmon, grilled fish, or seafood.
Equipment
- Small saucepan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Fine-mesh sieve
- Measuring cups and spoons
- Small bowl (optional, for holding the chopped dill)
Ingredients
- 1 tbsp butter
- 1 shallot finely chopped
- 4 tbsp lemon juice divided
- 2 dl 1 cup fish or vegetable stock
- Stems from 1 bunch fresh dill
- 2 dl 1 cup heavy cream
- 1 dl about 1/2 cup finely chopped fresh dill
- Salt to taste
- Black pepper to taste
Instructions
Sauté the shallot
- Melt the butter in a small saucepan over medium heat. Add the shallot and cook for 3–4 minutes until softened but not browned.
Simmer the sauce base
- Add 2 tablespoons of the lemon juice, the fish stock, and the dill stems. Bring to a gentle simmer and cook for 15 minutes.
Strain
- Remove the dill stems by pouring the mixture through a fine-mesh sieve and return the liquid to the saucepan.
Add the cream
- Stir in the cream and simmer gently for a few minutes until slightly reduced.
Finish the sauce
- Add the remaining lemon juice and bring the sauce briefly back to a simmer. Stir in the chopped fresh dill and season with salt and black pepper to taste.
Serve
- Serve warm with smoked salmon, grilled fish, poached salmon, or other seafood dishes.
Notes
Notes
Using dill stems in the stock adds flavour without affecting the final texture.
Adjust the amount of lemon juice to suit your taste.
The sauce is best served fresh but can be gently reheated over low heat.
Using dill stems in the stock adds flavour without affecting the final texture.
Adjust the amount of lemon juice to suit your taste.
The sauce is best served fresh but can be gently reheated over low heat.