Easy, Comforting Lemon Dill Sauce (No Cream Needed)

Sometimes it is the sauce that brings a dish to life, and this lemon dill sauce might be my favorite example. I cannot imagine anything more comforting than baked salmon or chicken, drizzled with this warm, creamy sauce made without any cream. It has a rich texture, bright citrus tang, and the complex, earthy flavor of dill, all working together in one bite.

Best of all, this sauce is ready in 10 minutes, uses no cream, and keeps well in the fridge.

We first had a sauce just like this one when we were traveling through Sweden on our summer vacation. It was in a brown box sachet, and we were instantly hooked. We brought some sachets back to Germany, but when we ran out, I had to recreate the lemon dill sauce from my nostalgic memories. I knew I'd gotten it right when I asked my son what he thought of it on my final recheck of the recipe before posting, and he said, "It is perfect, Mama!" So it has my family's seal of approval.

about my creamy lemon sauce (no cream required)

This is not a dipping sauce, like you see in many American recipes, but more gravy-like, built on a roux base (so butter and flour). The sauce is made with a mixture of vegetable broth and milk instead of cream, which makes it a lot lighter.

The lemon flavor is derived from the lemon juice and intensified by the lemon zest. I used fresh dill in this example, but sometimes I also use dried dill instead.

Ingredients you'll need

For the detailed instructions and exact measurements, please jump to the printable recipe card

You'll need just a few things to build this lemon garlic dill sauce: a garlic clove, butter, and all-purpose flour to build the roux base. For the liquid, this recipe uses vegetable broth and whole milk instead of cream. To bring the citrus flavor, you'll need fresh lemon juice and lemon zest, along with salt and black pepper to season. Finally, fresh dill ties it all together, though dried dill works well too if that's what you have on hand.

How to make Lemon and Dill Sauce

• Step 1: Build the Roux
  Melt the butter in a saucepan, add the garlic, then whisk in the flour to form a roux.
• Step 2: Add the Broth and Milk
  Slowly whisk in the vegetable broth and milk until smooth, then simmer until the sauce thickens.
• Step 3: Finish with Lemon and Dill
  Remove from heat and stir in the lemon juice, lemon zest, and dill.

Tips for the Perfect Roux (Every Time)

A roux is really just butter and flour cooked together. The technique sometimes scares people off, but it should not! This easy lemon dill sauce comes together in about 10 minutes once you get the hang of it.

• Cook the flour before adding liquid. Once the flour goes into the melted butter, let it cook for about a minute, whisking constantly. This gets rid of the raw flour taste and gives the roux a slightly nutty smell, that's your cue it's ready for liquid.
• Add the liquid slowly. Pour in the broth and milk a little at a time at first. Whisk until there are no lumps before adding more. Dumping it all in at once is the most common reason a roux turns lumpy, since the flour doesn't have time to absorb the liquid evenly.
• Keep the heat moderate. Too high and the roux can scorch or thicken unevenly before you've had a chance to whisk it smooth. Medium heat gives you more control.
• Don't stop whisking. A roux thickens quickly once the liquid heats up, so staying with it for those first few minutes is worth it. Once it's smooth and coating the back of a spoon, you're done.
• If it does turn lumpy, don't panic. A quick blitz with an immersion blender will smooth it right back out.

Recipe Variations

• Make it Vegan: Swap the whole milk for Soya or Almond Milk and the Butter for vegetable oil.
• Broth: Chicken broth works in place of vegetable broth if you're not keeping this vegetarian, it adds a bit more depth.
• Herbs: Fresh dill gives the brightest flavor, but dried dill works well too, just use less since it's more concentrated. Fresh parsley, chives, or tarragon can stand in if dill isn't your thing or you're out of it. You can also add a bit if freshly grated nutmeg for extra depth.
• Extra tang: If you want a sharper citrus punch, add a touch more lemon zest at the end rather than more juice, so you don't thin out the sauce.
• Make it richer: A tablespoon of grated Parmesan stirred in at the end adds a savory, slightly nutty note. You can also add cream cheese or creame fraiche to the sauce at the end.
• Want a milder lemon flavor? Leave out the zest and stick with just the juice. The zest carries most of the sharp, concentrated citrus punch, so skipping it gives you a softer, more balanced lemon flavor without losing the sauce's brightness entirely.

What to serve the Sauce with

To be honest, my kids would just eat this sauce straight off the spoon. It's the natural partner for salmon, because the tangy flavor pairs beautifully with the rich, flaky fish. It works just as well for fish in general, spooned over a piece of baked cod or a simple pan-fried plaice, if salmon isn't what you have on hand. However, we also like it with green asparagus for dipping, I love it with some starchy boiled potatoes, and my husband prefers it for chicken, spooned over a pan-seared breast.

Storage and Make-Ahead Tips

This sauce keeps well in the fridge for up to 4 days in an airtight container. It also freezes better than most creamy sauces, since the roux holds it together instead of relying purely on dairy fat the way a cream or yogurt-based sauce does. Freeze for up to 3 months, then thaw in the fridge overnight. When reheating, warm it gently on the stove and whisk in a splash of milk or broth if it's thickened up too much. If you're freezing ahead of time, you can leave the dill out until you reheat, since fresh dill loses some of its color and texture in the freezer.

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