Lemon Dill Sauce Recipe

Zest and juice

Zest half a lemon until you have about 1/2 tablespoon of zest, then squeeze fresh lemon juice until you have 2 tablespoons. Remove any seeds.

Chop herbs and mince garlic

Finely chop the dill leaves until measured and snip the chives if using. Mince the garlic finely (or grate on a microplane) so it disperses evenly.

In a medium bowl, combine 1 cup Greek yogurt, 1/4 cup mayonnaise, and 1/4 cup sour cream. Whisk until smooth and uniform in texture.

Add 1 teaspoon Dijon mustard and 1/2 teaspoon honey or maple syrup (if using). Whisk again to incorporate.

Stir in the 2 tablespoons fresh lemon juice and 1/2 tablespoon lemon zest. Add 1 teaspoon extra-virgin olive oil and the minced garlic.

Fold in the chopped dill (3 tablespoons) and chives (1 tablespoon) until evenly distributed.

Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to another 1/2 teaspoon salt or more lemon juice if you prefer brighter acidity.

If the sauce is too thick, whisk in cold water 1 tablespoon at a time (up to 2 tablespoons) until desired consistency is reached for drizzling or dipping.

Cover the sauce and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld. If making ahead, sauce will keep well refrigerated for 3–4 days in an airtight container.

Before serving, give the sauce a final taste and adjust seasoning with a pinch of salt, a squeeze of lemon, or a grind of pepper as needed. Serve chilled or slightly cool.