SaveThis dill sauce recipe is a cool, creamy sauce made by stirring fresh dill, lemon juice and zest, and a little garlic into sour cream and mayonnaise. Mixing takes about five minutes, followed by a short rest in the fridge so the dill flavors the sauce. Spoon it over baked or grilled salmon, serve it with other fish, or set it out as a dip with vegetables and potatoes. Below you’ll find what each ingredient does, how it differs from tartar sauce, how to make it lighter with Greek yogurt, and how to use dried dill.
What Is Dill Sauce?
Creamy dill sauce is a no-cook sauce with a sour cream base, a little mayonnaise for richness, and plenty of fresh dill and lemon. It’s mild, tangy and herby, and its cool texture balances rich fish like salmon. It’s smooth rather than chunky, so it’s easy to spoon or drizzle.
Dill sauce vs. tartar sauce vs. fish taco sauce
| Dill sauce | Tartar sauce | Fish taco sauce | |
|---|---|---|---|
| Base | Sour cream + mayo | Mayo | Mayo + sour cream |
| Key add-ins | Fresh dill, lemon zest and juice, garlic | Pickles, capers, herbs | Lime, cumin, chili powder |
| Texture | Smooth | Chunky | Smooth, pourable |
| Best with | Salmon, baked fish, potatoes | Fried fish, sandwiches | Fish and shrimp tacos |
For fried fish and fish sandwiches, make our classic tartar sauce. For tacos, try our creamy fish taco sauce.
Ingredients You’ll Need
- Sour cream (1/2 cup): the tangy, cooling base. Plain Greek yogurt makes a lighter, tangier sauce.
- Mayonnaise (1/4 cup): richness and a smooth, silky texture.
- Fresh dill (2 tablespoons, finely chopped): the main flavor. Chop it finely so it spreads through the sauce.
- Lemon juice (1 tablespoon) and lemon zest (1/2 teaspoon): brightness. The zest adds lemon flavor without thinning the sauce.
- Garlic (1 small clove, minced): a gentle savory note.
- Salt (1/4 teaspoon) and black pepper (1/8 teaspoon): seasoning.
How to Make Dill Sauce
- Mix. In a small bowl, stir together the sour cream, mayonnaise, dill, lemon juice, lemon zest, garlic, salt and pepper until smooth.
- Taste. Add more lemon for tang, more dill for herb flavor, or a pinch more salt.
- Chill. Cover and refrigerate for about 30 minutes so the dill and garlic flavor the sauce.
- Stir and serve. Stir before serving. For a drizzle, thin it with a teaspoon or two of milk or water.
Lighter, Thinner or Tangier
| You want | Change |
|---|---|
| Lighter | Use plain Greek yogurt instead of sour cream |
| Richer | Use more mayonnaise and less sour cream |
| Thinner, for drizzling | Stir in 1 to 2 teaspoons milk or water |
| Tangier | Add more lemon juice or a teaspoon of Dijon mustard |
| More herbs | Add 1 tablespoon sliced chives |
Using dried dill: if you don’t have fresh dill, use about 1 tablespoon dried dill in place of the 2 tablespoons fresh, then let the sauce rest so the dried herb softens. The flavor is a little milder.
Fish Doneness and Keeping It Cold
Spoon the sauce over baked, grilled or pan-seared salmon, or serve it with white fish, crab cakes or shrimp. It’s also good with roasted potatoes, cucumbers and raw vegetables. The CDC’s guidance for fish is 145°F, or cooking until it’s opaque and flakes apart easily with a fork. Because it’s made with sour cream and mayonnaise, return the sauce to the fridge within 2 hours (1 hour above 90°F), and keep your refrigerator at 40°F or below.
Prefer a warm sauce for fish? Spoon our lemon butter sauce over fillets or shrimp.
Frequently Asked Questions
What is dill sauce made of?
This version is sour cream, mayonnaise, fresh dill, lemon juice and zest, garlic, salt and pepper.
What sauce goes best with salmon?
A creamy dill sauce is a classic match: the cool, tangy base and fresh dill balance salmon’s richness.
Can I make dill sauce with Greek yogurt?
Yes. Use plain Greek yogurt instead of sour cream for a lighter, tangier sauce. You may need a little less lemon.
Can I use dried dill?
Yes. Use about half as much dried dill as fresh, and let the sauce rest so the dill softens.
How should I store dill sauce?
Keep it covered and chilled at 40°F or below, and put it back in the fridge within 2 hours of serving. Stir before using.
