Creamy Dill Sauce Recipe - Super Easy! Annie's Kitchen
Creamy Dill Sauce Recipe - Super Easy! Annie's Kitchen is a easy American recipe that serves 4. 120 calories per serving. Recipe by ChunsBuns on YouTube.
Prep: 5 min | Cook: 11 min | Total: 20 min
Cost: $1.09 total, $0.27 per serving
Ingredients
- 2 tbsp Unsalted Butter (cut into small pieces for quick melting)
- 1 tbsp All-Purpose Flour (for the roux; sifted if possible)
- 1 cup Whole Milk (cold milk; can use 2% or whole for richer flavor)
- 0.25 tsp Salt (adjust to taste)
- 0.25 tsp Black Pepper (freshly ground if possible)
- pinch Ground Nutmeg (optional, adds warm depth)
- 2 tbsp Fresh Dill (chopped finely; add at the end)
Instructions
Melt Butter
Place the saucepan over medium heat and add the butter pieces. Stir until fully melted.
Time: PT1M
Temperature: medium
Create the Roux
Add the flour to the melted butter. Whisk continuously for about 2 minutes until the mixture turns a nutty, light brown color.
Time: PT2M
Temperature: medium
Add Milk Gradually
Slowly pour the cold milk into the roux while whisking constantly. Add the milk in a steady stream, whisking after each addition to keep the sauce smooth.
Time: PT4M
Temperature: medium
Season the Sauce
Stir in the salt, pepper, and a pinch of nutmeg if using. Taste and adjust seasoning as needed.
Time: PT1M
Temperature: medium
Add Fresh Dill
Reduce the heat to low and fold in the chopped fresh dill. Cook for about 2 minutes, just enough for the dill flavor to infuse without losing its bright color.
Time: PT2M
Temperature: low
Final Taste and Serve
Give the sauce a final taste, adding a little more salt, pepper, or dill if desired. Remove from heat and serve immediately over salmon or your favorite fish.
Time: PT1M
Temperature: low
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 9 g
- Fiber
- 0 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑Free Flour
- Instead of Whole Milk: 2% Milk, Unsweetened Almond Milk (may affect thickness)
- Instead of Salt: Kosher Salt
- Instead of Black Pepper: White Pepper
- Instead of Fresh Dill: Dried Dill (1 tsp)
Equipment Needed
- Saucepan
- Whisk
- Measuring Spoons
- Knife
- Cutting Board
- Spatula or Spoon (optional)
Critical Steps — Do Not Skip
- Whisk continuously when adding flour to butter to form a smooth roux.
- Add cold milk gradually while whisking to prevent lumps and curdling.
- Cook the dill only briefly on low heat to retain its fresh flavor and bright color.
Chef Tips from the Video
- Use unsalted butter so you can control the salt level precisely.
- Fresh dill gives the brightest flavor; add it at the end to preserve its color.
- A pinch of nutmeg adds a subtle warmth that complements the dill.
Troubleshooting
Lumps in the sauce after adding milk.
Return the saucepan to low heat and whisk vigorously. If lumps persist, blend with an immersion blender or strain through a fine mesh sieve.
Sauce is too thick.
Add milk a tablespoon at a time, whisking until the desired consistency is reached.
Sauce is too thin and won’t thicken.
Continue cooking over low heat, stirring constantly, until it reduces and thickens. If needed, whisk in a teaspoon of additional flour mixed with a little cold water.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.
Freezer: Freezing is not recommended as the texture may separate, but if needed, freeze for up to 1 month and thaw slowly in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be made up to a day ahead. Cool completely, refrigerate, and gently reheat with a splash of milk.
- If the sauce thickens too much after chilling, whisk in a little extra milk to reach desired consistency.
Frequently Asked Questions
What is the cultural significance and history of dill sauce in Scandinavian cuisine?
Dill has been a staple herb in Scandinavian cooking for centuries, used to flavor fish, potatoes, and creamy sauces. Traditional dill sauces, often called "dillsås," accompany gravlax, poached salmon, and boiled potatoes, reflecting the region’s reliance on fresh herbs and dairy.
How is dill sauce traditionally served in Swedish households?
In Sweden, dill sauce is typically served cold or at room temperature over poached or gravlax salmon, boiled new potatoes, and sometimes as a dip for crispbread. It is a common accompaniment during midsummer celebrations.
What occasions or celebrations feature dill sauce in Nordic cuisine?
Dill sauce appears at midsummer feasts, Christmas buffets, and Easter brunches in Nordic countries, where fresh fish and potatoes are central dishes. Its bright flavor balances richer holiday foods.
What are authentic traditional ingredients for dill sauce versus acceptable substitutes?
Authentic dill sauce uses butter, flour, whole milk, fresh dill, salt, and white pepper. Some traditional recipes add a splash of cream or a touch of lemon juice. Substitutes include gluten‑free flour, plant‑based milk, or dried dill, though the flavor and texture will differ slightly.
What other Scandinavian dishes pair well with this creamy dill sauce?
Pair the sauce with gravlax, poached salmon, pan‑seared white fish, boiled new potatoes, steamed asparagus, or as a drizzle over rye bread topped with cheese. It also works nicely with a simple cucumber salad.
What are the most common mistakes to avoid when making creamy dill sauce?
Common errors include adding cold milk too quickly, which creates lumps, over‑cooking the roux so it turns dark, and cooking the dill too long, which dulls its fresh flavor. Follow the gradual milk addition and keep the final dill step on low heat.
Why does this dill sauce recipe use a butter‑flour roux instead of cornstarch as a thickener?
A butter‑flour roux provides a richer, silkier mouthfeel that complements the dairy base and fresh dill. Cornstarch would give a more gelatinous texture and a slightly starchy aftertaste, which is less desirable for a delicate fish sauce.
Can I make this dill sauce ahead of time and how should I store it?
Yes, you can prepare the sauce up to a day in advance. Cool it quickly, cover, and refrigerate. Reheat gently over low heat, whisking in a splash of milk to restore the original consistency.
What does the YouTube channel ChunsBuns specialize in?
The YouTube channel ChunsBuns focuses on simple, quick‑turnaround home cooking tutorials, often highlighting versatile sauces, easy side dishes, and approachable techniques for everyday cooks.
How does the YouTube channel ChunsBuns' approach to American comfort food differ from other cooking channels?
ChunsBuns emphasizes minimal ingredient lists, clear step‑by‑step narration, and practical tips like how to avoid lumps or over‑cooking herbs, making classic comfort dishes accessible without fancy equipment or hard‑to‑find ingredients.
Last updated: August 30, 2026
