Lemon Dill Sauce

Bright, creamy, and velvety lemon dill sauce with roasted garlic, fresh dill, and a subtle touch of honey. Perfect for seafood, grilled chicken, vegetables, sandwiches, and grain bowls.

Course Dip, Sauce

Cuisine American, Mediterranean inspired

Diet Vegetarian

Keyword creamy dill sauce, dill sauce, Lemon and dill sauce, Lemon dill sauce, lemon garlic sauce, roasted garlic sauce, salmon sauce, seafood sauce

Prep Time 10

Cook Time 25

Chill Time 15

Total Time 50

Servings

Calories 113kcal

Equipment

Small mixing bowl
Whisk or spoon
Microplane or zester
Measuring cups and spoons
Foil for roasting garlic

Ingredients

½ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh dill finely chopped
2 cloves roasted garlic mashed
1 –2 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
1 –2 tablespoons milk to thin, if needed

Instructions

Roast the garlic:

Wrap garlic cloves in foil with a small drizzle of olive oil. Roast at 400°F for 20–25 minutes until soft and lightly golden. Let cool, then mash into a paste.

Make the creamy base:

In a small bowl, whisk together mayonnaise and sour cream until smooth and creamy.

Add the flavor:

Stir in lemon juice, lemon zest, fresh dill, roasted garlic, honey, and Dijon mustard.

Season the sauce:

Add salt and black pepper. Taste and adjust with more lemon juice for brightness or more honey for sweetness if desired.

Adjust consistency:

Add milk, 1 tablespoon at a time, until the sauce reaches your preferred texture.

Chill (optional):

Refrigerate for 15–30 minutes before serving to allow the flavors to blend together.

Notes

Fresh lemon juice gives the best bright flavor. Bottled lemon juice will not taste as fresh.
Letting the sauce rest before serving deepens and balances the flavors beautifully.
Finely chop the dill so it distributes evenly throughout the sauce.
If the roasted garlic browns too quickly, lower the oven temperature slightly.
Greek yogurt can be substituted for sour cream for a lighter version. Storage: Store in an airtight container in the refrigerator for 4–5 days. Stir before serving if separation occurs.
Freezing is not recommended because the creamy texture may become watery or grainy once thawed.

Nutrition