Lemon Dill Sauce

A small weck jar with a creamy sauce with a spoon scooping some out.

5 from 4 votes

This creamy lemon dill sauce is the perfect companion for baked salmon, chicken, and other seafood dishes. Tangy, fresh and only takes a few minutes to put together.

Prep Time5

Cook Time0

Total Time5

Course: Sauce

Cuisine: American

Servings: oz

Calories: 99kcal

Author: Kristin

Ingredients

½ Cup Mayonnaise
¼ Cup Greek Yogurt or Sour Cream
1 Tablespoon Lemon Juice About Half a Lemon
2 Tablespoons Fresh Dill Chopped
¼ teaspoon Sea Salt
⅛ teaspoon Black Pepper

Optional

Pinch Granulated Sugar If it is to tart

Instructions

Remove dill leaves and roughly chop up.
In a small mixing bowl mix all the ingredients until creamy smooth.
Serve right away or chill for a few hours. The longer it chills the better it gets.
Store in an airtight container for up to a week.

Notes

Notes:

While this sauce can be used right away it's always better if it can chill for at least an hour.

Greek Yogurt or Sour Cream?

To make this sauce, either greek yogurt or sour cream can be used. The Greek Yogurt will give it a slightly more tangy taste.

Storage:

This sauce will keep up to a week in the refrigerator in an airtight container. Do not leave this sauce out at room temperature for more than 30 minutes. When mayo is left out for long periods of time, it can go bad.

This sauce will not hold up well to freezing.

Nutrition