Lemon Dill Sauce

This lemon dill sauce is a delicious combination of herby and zesty flavors. Plus it's so easy to make.

Just combine yogurt with dill, lemon juice and a few everyday ingredients then refrigerate a bit. That's it!

Use with grilled/baked fish, chicken, roasted potatoes, grain bowls, falafel, wraps and grilled veggies – the possibilities are endless.

Looking for more sauce recipes? Try my honey sriracha sauce or truffle cream sauce next.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Yogurt – choose between unflavored regular or Greek-style yogurt. The latter would yield a thicker, creamier sauce.
• Fresh dill – the star ingredient. Chop/mince it very finely.
• Lemon zest and juice – for a fresh tangy touch. Avoid the white pith when zesting lemon.
• Garlic – finely minced or grated.
• Seasonings – (ground cumin, ground black pepper and salt) – feel free to adjust salt and pepper to taste.

How to make lemon dill sauce

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – put yogurt in a small bowl.

Step 2 – also add dill, lemon zest, lemon juice, garlic, cumin, salt plus pepper.

Step 3 – whisk together until well combined.

Step 4 – then cover with plastic wrap, put in refrigerator for at least 30 minutes so the flavors can meld. When ready to use, give a stir and use as desired.

Substitutions and variations

• Dried dill – fresh dill is ideal, but you can use 1 teaspoon of dried dill weed instead. Overall flavor will be a bit different but still good.
• Lemon substitute – fresh lime juice and zest can be used.
• Dairy alternatives – use dairy free yogurt for a vegan sauce. I also have a lemon dill aioli recipe that's made with mayo.
• Some heat – add a pinch of red pepper flakes or a small amount of finely chopped jalapeno for some subtle kick. Oh and if you like spicy sauces you've got to try my honey sriracha sauce.

What to serve it with

• Baked or grilled fish – tilapia, haddock or salmon, lightly seasoned – so the sauce flavors can shine.
• Chicken – grilled, roasted or pan-seared.
• Potatoes – roasted/boiled baby potatoes or a classic potato salad. My favorite way to enjoy this sauce.
• Grain bowls – like a bowl filled with quinoa, rice or barley along with your choice of veggies and protein.
• Falafel or gyros – for a burst of fresh flavor in each bite.
• Veggies – a medley of grilled or steamed vegetables such as asparagus, broccoli, carrots, green beans and/or snap peas.

Storage

Refrigerate leftover sauce in an airtight container and use within 4 days. This sauce, like other dairy-based sauces, is not freezer friendly – the texture changes.

Just so you know

• Like many sauces, this one benefits from being made ahead of time. The flavors meld together so nicely. So feel free to prepare a day in advance of use.
• To scale up this sauce recipe, use the "+" sign on the recipe box below. The ingredient quantities will adjust automatically to the number of servings you select.

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