Lemon Dill Sauce...Two Ways

Ingredients

• 2/3 cup Heavy Cream (full‑fat, chilled)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Fresh Dill (finely chopped)
• 1/2 teaspoon Dijon Mustard
• 1/4 teaspoon Salt
• 1/2 cup Mayonnaise (store‑bought or homemade)
• 4 teaspoons Lemon Juice (freshly squeezed (for mayo version))
• 1/2 teaspoon Dijon Mustard
• 2 teaspoons Fresh Dill (finely chopped (for mayo version))

Instructions

1. Prepare Ingredients

   Measure all ingredients, squeeze fresh lemon juice, and finely chop the dill.

   Time: PT3M

2. Cream‑Based Sauce – Combine Ingredients

   In a saucepan, combine the heavy cream, 2 tbsp lemon juice, 1 tsp chopped dill, ½ tsp Dijon mustard, and ¼ tsp salt.

   Time: PT1M

3. Cream‑Based Sauce – Simmer and Reduce

   Place the saucepan over medium heat, whisk continuously, and bring to a gentle simmer. Reduce for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT5M

   Temperature: Medium

4. Cream‑Based Sauce – Finish

   Remove the saucepan from heat and let the sauce cool for a minute before serving or storing.

   Time: PT1M

5. Mayo‑Based Shortcut – Combine Ingredients

   In a mixing bowl, whisk together ½ cup mayonnaise, 4 tsp lemon juice, ½ tsp Dijon mustard, and 2 tsp chopped dill until smooth.

   Time: PT2M

6. Mayo‑Based Shortcut – Rest

   Cover the bowl and let the sauce sit for 5 minutes to allow flavors to meld.

   Time: PT5M

7. Serve or Store

   Transfer the desired sauce to a serving dish. Use immediately or refrigerate.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

1 g

Carbohydrates

2 g

Fat

30 g

Fiber

0 g