Creamy Lemon Dill Sauce Recipe
Creamy dill sauce compliments a variety of dishes, from grilled salmon to oven-roasted vegetables, and rice. You'll want to put this creamy and aromatic sauce on everything!
Servings: 1 cup (250 ml or 8 oz)
Calories: 437kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup diced white or yellow onion about 1 small onion
- 1 tablespoon minced garlic 2-3 peeled garlic cloves
- 2 tablespoons of capers
- 1 tablespoon of the caper brine juice from the capers
- red pepper flakes optional
- 1/3 cup dry white wine room temperature
- 1 1/2 teaspoons brown sugar
- 3 tablespoons diced fresh dill
- 1/4 cup unsalted or salted butter softened
- 1/3 cup full fat mayonnaise room temperature
- 1/3 cup whipping cream room temperature
- Zest of half a lemon or 1 teaspoon lemon juice adjust to taste
- 1/8 teaspoon salt or seasoning salt
Instructions
- Sauté the onions and garlic. Heat the olive oil over medium-low heat, and then add in the diced onions and minced garlic. Stir and keep the heat on low so that the onions and garlic don't burn. Sauté on medium-low heat for 8-10 minutes or until the onions are fragrant and translucent. Stir often so that the onions and garlic don't burn.
- Combine ingredients. Add in the capers, brine and red chilli flakes. Stir and simmer on medium-low heat for 5 minutes. Add in the white wine, fresh diced dill, and brown sugar. Simmer the sauce for another 5 minutes. Stir often and leave the saucepan uncovered throughout the cooking process.
- Add in the dairy. Reduce the heat to very low or even turn off the element. This is important so that the sauce doesn't curdle when adding in the dairy. Add in the butter and mayonnaise. Mix together until the butter is melted. Then slowly pour in the whipping cream. Stir frequently and simmer on very low heat for 1-2 minutes. Remove from the heat and add in the lemon zest. At this point, you can do a little taste test and sprinkle in more salt or black pepper if needed.
Notes
- Keep the heat very, very low when adding in the butter, mayonnaise, and whipping cream. Do not let the sauce come to a boil, or it may separate and curdle.
- This sauce will need 1/3 cup of liquid from the wine to soften the onions and thin out the sauce. If you'd like to omit the wine, then you can add water mixed with a little bit of vegetable base, vegetable stock, or just water. Allow the liquid to mostly evaporate before continuing with the next steps of the recipe.
Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 11g | Protein: 2g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 526mg | Fiber: 1g | Sugar: 5g