This creamy lemon dill sauce is delicious on grilled and roasted vegetables, salads, and more. Made with 6 ingredients, it comes together in minutes.
This dill sauce recipe rose out of my favorite kind of cooking: the kind where you open the fridge, look inside, and cook with what you have on hand. A few weeks ago, I had a massive bunch of fresh dill leftover from making this avocado dressing, and I was searching for ways to use it up. I’d already sprinkled dill over avocado toast and poached eggs, tossed it into salads, and whizzed it into soup (seriously, it was a big bunch).
I had some gorgeous asparagus I wanted to cook too, and I thought it would be nice to make a sauce to dress it up. My mind immediately went to the sort of creamy lemon dill sauce that’s often served with salmon. Wouldn’t it work just as nicely on roasted asparagus?
I got to work, and a few minutes later, I had a rich, savory dill sauce that I wanted to serve with everything – roasted veggies, steamed artichokes…heck, even French fries! If you’re a dill lover like me, you have to try this recipe. Easy, versatile, and delicious, it’s one you’ll make again and again.
Dill Sauce Recipe Ingredients
You just need 6 ingredients to make this dill sauce recipe:
- Dill, of course! It adds fresh, tangy flavor to the creamy sauce.
- Yogurt – Many classic dill sauce recipes call for sour cream or heavy cream, but you won’t find either of them here. Instead, yogurt creates the sauce’s creamy base. You can use whole milk regular or Greek yogurt, whichever you prefer!
- Mayonnaise – For richness. You can taste the mayo here, so make sure to use a good one. I like Sir Kensington’s Classic Mayonnaise, Avocado Oil Mayonnaise, and Vegan Mayo. My homemade vegan mayo would work here too!
- Onion powder and garlic – They add sharp, savory depth of flavor.
- And fresh lemon juice – To make it nice and bright.
Find the complete recipe with measurements below.
This dill sauce recipe couldn’t be simpler to make!
Just add the ingredients to a small bowl…
and whisk until smooth!
This sauce is best cold, so chill it until you’re ready to use it. Stored in an airtight container in the fridge, it will keep for up to 4 days.
Dill Sauce Serving Suggestions
I love using this lemon dill sauce in three ways:
- As a salad dressing. Toss it with a simple green salad or a homemade Caesar salad.
- Over roasted or grilled vegetables. Drizzle it over grilled or roasted asparagus, grilled zucchini, or grilled eggplant. I love it on roasted broccoli and roasted radishes too!
- As a dip. Try it with steamed artichokes or air fryer French fries.
How do you like to use creamy dill sauce? Let me know in the comments!
More Favorite Sauces and Dressings
If you love this recipe, try one of these sauces or dressings next:
- Artichoke Dipping Sauce
- Tartar Sauce
- Avocado Dressing
- Tzatziki
- Green Goddess Dressing
- Homemade Caesar Dressing
- Lemon Vinaigrette
- Tahini Sauce
Dill Sauce
Ingredients
- ¼ cup plain whole milk yogurt
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh dill
Instructions
- In a small bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, onion powder, and dill. Chill until ready to use.
- Serve with Roasted Asparagus, or see the blog post above for more serving suggestions.
This sure elevated a tuna pasta salad with peas, and excellent alternative to cocktail sauce with shrimp!
They dill sauce was excellent and I made it to serve with Tog fish. Easy recipe thank you
I’m so glad you loved it!
Dill sauce is made for fish, you never mention fish.
Whipped this up today for serving with salmon – delicious, easy, and easy enough to tweak depending on what flavors you prefer.
I’m so glad you enjoyed it!
Would this be good with perogies?
Hi due to learning difficulties i find cooking virtually impossible especiall when your trying to cook different elements of a meal that all require different tempretures and cooking times, but this looks simple enough for me to try and i can cook salmon. The only issue i have is that i am from the UK and we dont use cups as a mesuring device, i am wondering if you could give me the mesures in grams.
Kind Regards Jo
Hi – it looks as if nobody has answered you. Hope I can help. You can buy a set of measuring cups in Britain – my daughter bought me one after I kept complaining about American recipes!
But I have a chart I found online which tells me that 1/4 of a cup is 4 tablespoons, or 60 ml if that’s easier.
The recipe is for 4 people, so if you are just cooking for yourself you would need 1 tablespoon each of yoghurt and mayonnaise and just under a teaspoon of lemon juice, plus a little garlic and onion powder and almost a teaspoon of dill.
If you are cooking for 2 you’d need 2 tablespoons each of yoghurt and mayonnaise and a bit less than 2 teaspoons of lemon juice, a little garlic and onion powder and nearly 2 teaspoons of dill. Maybe I’m telling you stuff you don’t need me to tell you, but I hope that some of it helps and that you enjoy!
(Don’t know about you, but I would crush the garlic if you can – grating is a pain!)
I thought it was delicious on salmon! Would it be possible to freeze it?
Hi Debbie, I’m glad you enjoyed it! I haven’t tried freezing yogurt so I’m not sure how the texture would turn out.
It was a great sauce! A little too mayo based for the wife but next time I’ll just put a smidge less mayo! Sauce was bright, flavorful, and rich!!
This recipe has become a staple for me when I’m entertaining guests. I put loads more dill in it than the recipe calls for (maybe a little less than 1/4 cup). It’s a hit! I serve it as a dip with home-baked fries and other grab-and-snack things (as suggested). It’s also great on baked potatoes.