Easy Lemon Dill Sauce

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Easy Lemon Dill Sauce

A warm, creamy lemon dill sauce made without any cream. Ready in 10 minutes with a simple butter and flour roux, perfect over salmon, chicken, or fish.

Course Side Dish

Cuisine German

Cook Time 10

Total Time 10

Servings servings

Calories 92kcal

Author by Marita Sinden

Ingredients

1 clove garlic minced
2 tablespoon butter
4 tablespoon flour
½ cup vegetable broth
1 ½ cups whole milk
2 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon pepper
2 tablespoon fresh dill or 2 teaspoon dried

Metric - US Customary

Instructions

Melt the butter in a saucepan over medium heat. Add the garlic and cook briefly, just until fragrant. Don't let it brown.
1 clove garlic, 2 tbsp butter
Sprinkle in the flour and whisk constantly to cook out the raw flour taste.
4 tbsp flour
Slowly whisk in the vegetable broth and milk, a little at a time at first to avoid lumps, until fully smooth.
½ cup vegetable broth, 1 ½ cups whole milk
Add the salt and pepper. Bring to a gentle simmer, whisking often, and cook until the sauce coats the back of a spoon.
¼ tsp pepper, ½ tsp salt
Remove from heat. Stir in the lemon juice, lemon zest, and dill. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately while warm
2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp fresh dill

Nutrition