Creamy Dill Sauce

Name: Creamy Dill Sauce
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons (28 g) unsalted butter; ½ medium (60 g) yellow onion, finely diced; 1 clove (4 g) garlic, minced; 1 cup (240 ml) full-fat sour cream, at room temperature; ¼ cup (60 ml) chicken broth or vegetable broth; 1½ teaspoons (7 g) Dijon mustard; 3 tablespoons (9 g) fresh dill, finely chopped; 1 tablespoon (15 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A silky Scandinavian-style cream sauce infused with fresh dill, brightened by lemon juice and Dijon mustard, with caramelized onions adding subtle depth. Perfect for poached fish, roasted vegetables, boiled potatoes, or egg dishes. Ready in under 20 minutes.

Prep: 8 min
Cook: 10 min
Total: 18 min
Makes: About 1¼ cups (300 ml)

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Steps

Before you start

Have all ingredients measured and ready
Chop the dill and onion before you start cooking
Use full-fat sour cream at room temperature to prevent curdling

1
Cook the onion and garlic
- Melt the butter in a small saucepan over medium heat.
- Add the diced onion and cook, stirring occasionally, until golden and soft, about 5–6 minutes.
- Stir in the minced garlic and cook for 30 seconds more until fragrant.
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Ready when: Onion is translucent and pale golden; no brown crust
Tip: Keep the heat at medium to avoid browning the sour cream later—you want a gentle cook, not a sizzle.
2
Add broth and mustard
- Pour in the broth and whisk in the Dijon mustard until smooth.
- Let this come to a gentle simmer for 1 minute, stirring constantly to warm the base.
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Ready when: Mixture just begins to bubble; mustard is fully dissolved
3
Temper and add sour cream
- Remove the pan from heat.
- Let the mixture cool for about 30 seconds, then slowly stir in the sour cream a few spoonfuls at a time, whisking constantly to blend it in smoothly.
- This prevents the sour cream from curdling from the residual heat.
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Ready when: Sour cream is fully incorporated; sauce is smooth and creamy
Tip: Do not skip cooling the pan briefly—sour cream can break if it hits extreme heat. Stir constantly for a silky sauce.
4
Season with lemon and dill
- Stir in the fresh lemon juice and chopped dill.
- Taste the sauce and season with salt and pepper to your preference.
- The lemon should brighten the flavors without making it sour.
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Ready when: Dill is evenly distributed; sauce tastes bright and balanced
Tip: Add lemon juice gradually; you can always add more, but you cannot take it out. Start with ½ tablespoon if unsure.
5
Warm gently and serve
- If the sauce has cooled and you need it warm, return it to the saucepan over the lowest heat, stirring frequently for 1–2 minutes until warmed through.
- Do not bring it to a boil or the sour cream will curdle.
- Serve immediately over poached fish, boiled eggs, steamed vegetables, or new potatoes.
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Ready when: Sauce is warm and steaming but not bubbling
Tip: If the sauce breaks or becomes grainy, whisk in 1–2 tablespoons of cold broth off the heat to smooth it back out.

Good to know

Tips

This sauce is best served warm but can sit at room temperature for 30 minutes without major quality loss. If serving cold (over chilled salmon or vegetables), allow the sour cream to come to room temperature first and season more assertively with salt and lemon.
For a thinner sauce, whisk in a splash more broth or milk. For a thicker sauce, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water, add to the pan off the heat, then warm gently.
Fresh dill wilts quickly once chopped—add it in the final step, just before serving, for the brightest flavor and color.
This sauce pairs beautifully with poached salmon, halibut, or cod; hard-boiled or soft-boiled eggs; steamed broccoli or asparagus; and boiled or roasted potatoes.

Make ahead

The sauce can be made up to 2 hours ahead and stored in an airtight container in the refrigerator. Gently reheat over very low heat, stirring often, before serving. Do not microwave, as intense heat will cause curdling.

Storage & reheating

Room temperature: not recommended (dairy-based). Refrigerator: up to 3 days in an airtight container. Freezer: not recommended (sour cream separates when thawed). To reheat: warm gently over low heat, stirring frequently, without boiling.

Substitutions

fresh dill → 2 tablespoons fresh parsley plus 1 teaspoon fresh tarragon or chives. Maintains the herbaceous flavor profile; adjust ratio to taste.
full-fat sour cream → crème fraîche or Greek yogurt (full-fat). Crème fraîche is tangier and less likely to curdle; Greek yogurt will be slightly thicker and more tart.
chicken broth or vegetable broth → fish broth, vegetable broth, or white wine (3 tablespoons wine plus 1 tablespoon water). White wine adds brightness and works especially well with poached fish.
Dijon mustard → whole-grain mustard or 1 teaspoon regular yellow mustard. Whole-grain adds texture; yellow mustard is milder.