This bright and versatile Lemon Dill Cream Sauce doubles as a refreshing dressing, it’s the perfect for finish to seafood, roasted vegetables, or crisp salads!
The Simple Ingredients
Using just a few high-quality staples ensures this sauce has the perfect balance of creaminess and tang.
2/3 cup Real Mayonnaise: This serves as your creamy base. For the best flavor and texture, use a full-fat, high-quality mayonnaise rather than a “light” version or salad dressing spread.
2 Fresh Lemons (Zested and Juiced): Using both the zest and the juice is the secret to a professional-tasting sauce. The juice provides the sharp tang, while the oils in the zest provide that bright, floral citrus aroma that cutting-edge recipes require. TIP: Always zest your lemon before you cut it to juice it!
3/4 teaspoon Freeze-Dried Dill: I prefer freeze-dried dill for this recipe because it retains the vibrant color and “fresh-picked” flavor much better than standard dried dill, but with the convenience of a pantry staple. If you are using fresh dill from the garden, you can triple this amount. You can also use 2 teaspoons of fresh dill, if you have it on hand;)
What to Serve with Lemon Dill Sauce
This sauce is so delicious and versatile, adding a bright, fresh finish to almost any protein. Because it balances rich creaminess with sharp citrus, it cuts through the heaviness of grilled meats while complementing the delicate flakes of white fish!
Seafood: This is a match made in heaven for Grilled or Smoked Salmon. It also adds a sophisticated layer to Lemon Parmesan Tilapia or crispy Fish Tacos.
Chicken: Drizzle it over Oven-Roasted Chicken or use it as a dipping sauce for Grilled Chicken Skewers, or smokey grilled spatchcock chicken! The dill and lemon highlight the savory herbs often used in poultry seasoning.
Steak & Beef: For a gourmet twist, try a dollop on a Filet Mignon. The acidity of the lemon acts similarly to a béarnaise sauce, brightening the richness of the beef.
Roasted Vegetables: Don’t stop at meat! It’s fantastic over roasted asparagus, charred broccoli, or as a dressing for cold potato salad.
Let me know what YOU think! Review the recipe card!
Tangy Lemon Dill Cream Sauce or Dressing
Ingredients
- 2/3 cup mayo
- 2 Lemons zested and juiced
- 3/4 teaspoon dried dill leaves
Instructions
Zest the Lemons
- Before cutting your lemons, use a microplane or fine grater to remove the zest from both lemons. Be careful to only grate the yellow outer layer, avoiding the bitter white pith.
Juice the Lemons
- Juice both lemons into a small bowl. Removing any seeds now ensures a smooth sauce later. You should have approximately 4–6 tablespoons of fresh juice.
Combine the Base
- In a medium mixing bowl, add the 2/3 cup of mayonnaise. Slowly whisk in the lemon juice and the zest until the mixture is completely smooth and emulsified.
Season with Dill
- Stir in the 3/4 teaspoon of freeze-dried dill. (If using fresh dill, stir in your 2 1/4 teaspoons of finely minced fronds now).
The “Bloom” Rest (Crucial Step)
- Let the sauce sit at room temperature for at least 10 minutes. This allows the freeze-dried dill to rehydrate and the lemon oils to infuse into the mayo, creating a much deeper flavor profile.
Taste and Adjust
- Give the sauce a final stir. Taste it on a piece of vegetable or bread—adjust with a pinch of salt if desired, though the mayo usually provides enough seasoning.
Serve or Chill
- Serve immediately over your favorite protein, or transfer to an airtight mason jar and refrigerate for up to one week.
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
