Creamy Fresh Dill with Mustard Sauce Recipe
Creamy, herby, and well-balanced, made with simple ingredients, this Fresh Dill with Mustard Sauce is both flavorful and versatile. This sauce is suitable not just for weeknight dinners but also for casual family breakfasts.
Ready in under 25 minutes, this sauce can be easily adjusted to your taste. Perfectly balanced with a tangy kick from Dijon mustard and brightened by zesty lemon juice, it is a versatile addition to any meal.
This Creamy Mustard-Dill sauce is all you need, whether dipping meatballs or serving it over a steak. The base of the sauce includes Dijon mustard and fresh dill, which give it a unique and delicious flavor.
Indulge in the delicious combination of creamy richness and fresh, herbaceous flavor with this mustard-dill sauce.
Why you will love this Dill Mustard Sauce
Rich and creamy texture – the delicious combination of heavy cream and butter creates a velvety base that feels indulgent and satisfying, making it a comforting addition to any dish.
Fresh and herbaceous – fresh dill brings a burst of herbaceous flavor that pairs beautifully with the mustard, adding freshness and depth to the sauce.
Aromatic warmth – using spices like allspice, juniper berries, and nutmeg gives the sauce a unique, aromatic warmth.
Versatile – this sauce is versatile enough to complement a wide range of dishes, from your dill meatballs to roasted vegetables or even baked salmon, making it a go-to for elevating everyday meals.
Ingredients, Variations and Substitutions
Fresh Dill – star of the show adds a fresh, herbaceous flavor that pairs well with mustard and creamy sauces. Fresh dill (also known as Dill Weed) is best, but if unavailable, you can use 1-2 tablespoons of dried dill, though it will have a milder flavor. You can use fresh tarragon or parsley for a different, yet complementary flavor.
Heavy Cream – provides a rich and creamy base, making the sauce smooth and luxurious. Use full-fat cream for the best texture. For a lighter option, you can use plain yogurt, half-and-half, or sour cream instead.
Dijon Mustard – provides a tangy, slightly sharp flavor that adds depth and contrast to the cream. Dijon is smoother and less acidic than other mustards. For a kick, you can use spicy mustard in place of regular Dijon. For an extra burst of flavor, consider adding mustard seeds to the sauce. Incorporate grainy mustard for a more textured and robust flavor.
Broth – adds liquid to the sauce, thinning it to the desired consistency while enhancing the flavor. Choose chicken broth (or vegetable) for added depth; water will keep the sauce more neutral. Use dry white wine or a mix of broth and water for a more complex flavor.
Butter – combined with flour to form a roux, which thickens the sauce and adds richness. Unsalted butter is preferred to control the saltiness of the sauce. Olive oil or plant-based butter for a dairy-free option.
All-Purpose Flour – helps thicken the sauce by forming a roux with the butter. Ensure the flour is cooked briefly to avoid a raw taste. For a gluten-free option, use cornstarch (use 1/2 tablespoon) or a gluten-free flour blend. For a thicker consistency, you can use xanthan gum in the sauce.
Allspice Berries – contributes a warm, slightly sweet, and peppery flavor. Remove them before serving, as they can be overpowering if left in the sauce. Ground allspice (1/4 teaspoon) or a pinch of ground cloves are great alternatives.
Bay Leaves – add a subtle, earthy flavor that enhances the complexity of the sauce. Remove before serving to avoid bitterness. Use thyme or oregano for a slightly different herbal note.
Juniper Berries – add a piney, slightly sweet, and aromatic flavor. Remove them before serving, as they can be strong. You can also use rosemary or a small splash of gin for a similar aromatic profile.
Nutmeg – adds a warm, slightly sweet spice that enhances the creaminess. Use freshly grated nutmeg for the best flavor. Mace (similar but slightly more intense) or a smaller amount of cinnamon can also be used.
Salt – enhances and balances the flavors in the sauce. Adjust to taste, especially if using broth, which may already contain salt. You can also use sea salt, kosher salt, or a pinch of soy sauce for a different depth of flavor.
Black pepper – adds a subtle heat and depth to the sauce. Freshly ground black pepper is preferred for its robust flavor. Use ground white pepper for a milder, less visible heat.
Garlic – adds a robust, savory flavor that complements the dill and mustard. Fresh garlic gives the best flavor, but jarred minced garlic can be used in a pinch. Garlic powder (1/2 teaspoon) or shallots for a milder taste.
Lemon Juice – provides a bright, tangy acidity that balances the richness of the cream. Freshly squeezed lemon juice is ideal for its vibrant flavor. Use white wine vinegar or lime juice for a different citrus note. A splash of apple cider vinegar can brighten up the flavors in the sauce as well.
Equipment you will need
- Medium Saucepan
- Whisk
- Wooden Spoon or Spatula
- Garlic Press or Knife
- Measuring Cups and Spoons:
- Zester or Grater
- Cutting Board and Knife
Top Tips
Create a smooth roux – when adding flour to the melted butter, whisk constantly to create a smooth roux. Cook it just until it starts to bubble, which helps eliminate the raw flour taste without browning it.
Gradually add liquid – slowly pour in the broth or water while whisking to avoid lumps. This gradual incorporation ensures a smooth and velvety texture.
Simmer gently – on low heat. This allows the flavors to meld together without curdling the cream or burning the sauce.
Taste and adjust – before serving, taste the sauce and adjust the seasoning. You might want to add more salt, pepper, or lemon juice to balance the flavors to your liking.
Fresh dill – add the fresh dill towards the end of cooking to preserve its vibrant flavor and color. Cooking it too long can dull the flavor.
Don’t skip the lemon – the lemon juice adds essential brightness and balances the richness of the cream. Adjust the amount to suit your taste, but don’t omit it.
Step-by-step instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant, but not browned.
- Sprinkle the all-purpose flour into the pan, stirring constantly to create a roux. Cook for about 1-2 minutes to remove the raw flour taste.
- Gradually pour in the broth (or water), whisking continuously to avoid lumps. This will help create a smooth base for the sauce.
- Add the heavy cream and continue to whisk until the mixture is well combined.
- Add the freshly chopped dill, Dijon mustard, salt, pepper, allspice berries, bay leaves, juniper berries, and nutmeg.
- Stir everything together and bring the sauce to a gentle simmer.
- Reduce the heat to low, allowing the sauce to simmer for about 10-15 minutes, stirring occasionally. This will give the flavors time to meld and the sauce to thicken.
- Once the sauce has thickened to your desired consistency, remove the bay leaves, allspice berries, and juniper berries.
- Stir in the lemon juice, adjusting to taste, to add a bright, tangy finish to the sauce.
- Taste the sauce and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as needed.
- Serve the sauce warm, drizzled over your dill meatballs, or as a dipping sauce.
Best ways to enjoy the Dill Mustard Sauce
Pair with simple sides – serve it over mashed potatoes, steamed vegetables, or eggs.
Serve over noodles or rice – the sauce will coat the noodles or rice beautifully, making each bite flavorful. For a complete meal add your favorite protein.
Garnish for extra flavor – sprinkle fresh dill or lemon zest over the sauce just before serving for a burst of freshness.
Pair with a light beverage – a crisp white wine like Sauvignon Blanc or a light, citrusy beer would complement the dish’s flavors without overwhelming them.
Serve over baked salmon – garnished with fresh herbs of your liking.
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Storage instructions, reheating
- Allow the mustard-dill sauce to cool to room temperature before storing.
- Place the sauce in an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Freeze the sauce in a freezer-safe container for up to 2-3 months.
Reheating Instructions:
For Refrigerated Sauce:
- Stovetop:
- In a saucepan, reheat the sauce over low heat, stirring frequently until warmed through. If the sauce has thickened too much, add a little cream or broth.
- Microwave:
- Heat the sauce in a microwave-safe bowl, stirring every 30 seconds, until warmed through.
For Frozen Sauce:
- Thawing:
- Thaw the sauce in the refrigerator overnight for best results.
- Reheating:
- Follow the same stovetop or microwave instructions as for refrigerated sauce.
- If reheating directly from frozen, add extra time and keep the heat low to avoid separating the sauce.
Creamy Fresh Dill with Mustard Sauce
Equipment
- medium saucepan
- whisk
- wooden spoon or spatula
- garlic press
- Cutting board, Chef's knife
- zester and juicer
Ingredients
- 1/2 cup freshly chopped dill
- 1/2 cup heavy cream
- 1 cup broth chicken or vegetable
- 1 tablespoon butter
- 2 tbsp dijon mustard
- 2 cloves garlic about 2 teaspoons minced
- 1-2 tablespoons lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 allspice berries
- 2 bay leaves
- 5 juniper berries
- 1/2 teaspoon nutmeg
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant, but not browned.
- Sprinkle the all-purpose flour into the pan, stirring constantly to create a roux. Cook for about 1-2 minutes to remove the raw flour taste.
- Gradually pour in the broth (or water), whisking continuously to avoid lumps. This will help create a smooth base for the sauce.
- Add the heavy cream and continue to whisk until the mixture is well combined.
- Add the freshly chopped dill, Dijon mustard, salt, pepper, allspice berries, bay leaves, juniper berries, and nutmeg.
- Stir everything together and bring the sauce to a gentle simmer.
- Reduce the heat to low, allowing the sauce to simmer for about 10-15 minutes, stirring occasionally. This will give the flavors time to meld and the sauce to thicken.
- Once the sauce has thickened to your desired consistency, remove the bay leaves, allspice berries, and juniper berries.
- Stir in the lemon juice, adjusting to taste, to add a bright, tangy finish to the sauce.
Notes
Nutrition
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Conclusion
With its quick preparation and versatile nature, this Fresh Dill Mustard sauce is sure to elevate your meal. It can be served at casual family breakfasts as a dipping sauce or drizzled over your favorite sides. Next time, try this delicious sauce with fish dinner or over roasted veggies for a fresh twist.
This is a great recipe for anyone looking to add a flavorful sauce to their repertoire. I hope you will make it.
FAQ
Can I make this sauce ahead of time?
Yes, you can prepare the sauce in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
How can I adjust the thickness of the sauce?
You can thin the sauce with a bit more broth or cream if the sauce is too thick. If it’s too thin, simmer it a bit longer to reduce and thicken or add a small amount of flour mixed with water to achieve the desired consistency.
Can I use dried dill instead of fresh?
Yes, you can use dried dill, but the flavor will be milder. Use about 1-2 tablespoons of dried dill in place of fresh. Add it early in the cooking process to allow its flavor to develop.
What if I don’t have allspice berries or juniper berries?
If you don’t have these spices, you can omit them or substitute them with a small pinch of ground allspice or a bit of rosemary for a different aromatic profile.
Can I freeze this sauce?
Yes, you can freeze the sauce. Store it in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Can I make this sauce dairy-free?
You can use coconut cream or a dairy-free cream alternative for a dairy-free version. Adjust the seasonings as needed to balance the flavors.
How can I make this sauce spicier or milder?
Add a pinch of cayenne pepper or hot sauce to make the sauce spicier. Reduce the amount of mustard or omit the black pepper for a milder version.
