EASY LEMON DILL SAUCE RECIPES

Name: Lemon-Dill Sauce
Yield: Makes about 3/4 cup
Ingredients: 3/4 cup dry white wine; 3 tablespoons chopped shallot; 2 tablespoons fresh lemon juice; 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces; 1 1/2 tablespoons chopped fresh dill

LEMON-DILL SAUCE RECIPE | EPICURIOUS

Lemon-Dill Sauce Recipe | Epicurious image

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

Provided by EPICURIOUS.COM

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

3/4 cup dry white wine
3 tablespoons chopped shallot
2 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
1 1/2 tablespoons chopped fresh dill

Steps:

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

DILL SAUCE RECIPE | ALLRECIPES

Dill Sauce Recipe | Allrecipes image

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Provided by Lisa

Categories Side Dish Sauces and Condiments Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield 12 tablespoons

Number Of Ingredients 4

Ingredients

½ cup sour cream
1?½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Steps:

Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Nutrition Facts : Calories 68.5 calories, CarbohydrateContent 2.7 g, CholesterolContent 12.6 mg, FatContent 6 g, ProteinContent 0.9 g, SaturatedFatContent 3.8 g, SodiumContent 156.1 mg, SugarContent 0.1 g

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LEMON-DILL SAUCE RECIPE | EPICURIOUS

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
From epicurious.com
Reviews 3.4

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

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