Lemon Dill Sauce

This lemon dill sauce is a refreshing and versatile condiment. Great on fish, chicken or mixed through some pasta, this sauce is sure to become a family favourite.


  • 1/4 cup (60 ml) lemon juice
  • 1/4 cup (60 ml) white wine vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 ml) chopped fresh dill
  • 1/4 teaspoon (1 ml) salt
  • 1/4 teaspoon (1 ml) ground black pepper
  • 1/2 cup (120 ml) olive oil


  1. In a blender or food processor, combine lemon juice, vinegar, mustard, honey, dill, salt and pepper. Blend until smooth.
  2. With the motor running, slowly add the olive oil in a steady stream. Blend until the sauce is emulsified.
  3. Taste and adjust seasoning as necessary. The sauce can be made ahead of time and refrigerated for up to 1 week.

Potential changes & improvements

If you want a bit more of a zing to your sauce, add a bit more lemon juice. If you want it a bit sweeter, add a bit more honey. And if you want more of a dill flavour, simply add more dill.

What other food it works well with

This lemon dill sauce is great on fish, chicken or mixed through some pasta, but it can also be used as a dipping sauce or salad dressing.

Common Mistakes

When adding the olive oil, be sure to do so slowly in a steady stream. If you add it too quickly, the sauce will not emulsify and will be separated.

Nutritional Information

Serving size: 2 tablespoons (30 ml)

Calories: 107

Fat: 11 g

Saturated fat: 1.5 g

Unsaturated fat: 9.5 g

Trans fat: 0 g

Cholesterol: 0 mg

Sodium: 107 mg

Carbohydrates: 5 g

Fiber: 0 g

Sugar: 3 g

Protein: 0 g


This recipe is free from gluten, nuts, soy, dairy and eggs.

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