Creamy Dill Sauce

    15 min

    This delicious sauce goes exceedingly well with chicken and any type of seafood. It's creamy and packed full of flavour. Enjoy with mashed potatoes and green beans, if desired.

    12 people made this

    Serves: 4 

    • 40g butter
    • 1 tablespoon plain flour
    • 1 tablespoon cornflour
    • 2 tablespoons fresh dill, finely chopped
    • 100ml double cream
    • 1 1/2 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 egg, at room temperature, beaten

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Melt butter over low heat in small saucepan, when it starts to bubble, remove from heat.
    2. Combine the flours, then mix into melted butter with a fork to make a smooth paste. Add dill and combine well.
    3. Add 1/4 of the cream and beat into paste until smooth, then gradually beat in the remainder of the cream.
    4. Stir lemon juice through until sauce is smooth.
    5. Add salt and pepper, then return to medium-low heat. Stir constantly until heated through and the sauce starts to thicken.
    6. Whilst beating, gradually add the egg. Beat until the sauce is smooth.
    7. Allow sauce to stand for 5 minutes before serving. This will allow the sauce to thicken up.
    8. Serve with seafood or chicken. Enjoy.


    You can omit the lemon juice and add 4 tablespoons white wine instead for a different flavour - it makes for a thinner sauce but is still delicious.

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    Reviews in English (2)


    lovely flavour but rather thicker than I thought it would be; perhaps I should have done flat tablespoons rather than rounded ones...  -  15 Dec 2012


    Thank you! It was so easy and tasty!!  -  07 Oct 2014  (Review from Allrecipes AU | NZ)