Tuesday, April 2, 2019

Lemon Dill Sauce

We have Salmon at least once a week and I'm always looking for new recipes to change it up.  Today I basically sauteed the salmon in olive oil sprinkled with salt and pepper.  I kept it simple because I made this decadent lemon dill sauce to drizzle over the salmon.  This sauce is delicious, not only for salmon but I can't wait to try it on cod, chicken, and asparagus.  I'm going to have to grow some dill!  Thanks to Robyn at Add a Pinch for the recipe.  Check out her blog, so many great recipes.


  • 2 cloves garlic minced 
  • 1/2 cup dry white wine or chicken stock (I used chicken broth)
  • 2 tablespoons lemon juice (If using wine I would cut lemon juice to 1 tablespoon)
  • 3 tablespoons chopped FRESH dill
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon cornstarch
  • 1/2 cup HEAVY cream
  • 3 tablespoons butter, divided  
  • pinch cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper


  • Add garlic, wine or chicken stock, lemon juice, and dill to a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes.  Meanwhile, in a liquid measuring cup whisk together cornstarch into cream.  Reduce heat and whisk in the heavy cream and mustard. Continue to cook on a slow boil until it reduced and thickens (about 10-15 minutes), making sure to whisk/stir often. Turn heat to simmer and Whisk in butter pieces one at a time. Add cayenne pepper, salt, and pepper.
  • Serve: drizzle on salmon, cod, chicken or asparagus.
        Yield: about 3/4 cup                                                       

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