Lemon Dill Veloute Sauce

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The right sauce can transform a recipe from bland to brilliant, and this is the right sauce for a lot of things. Based off the mother veloute sauce, this creamy dill-infused variation is great for topping all manner of meat, fish, and roasted veggies.

photo of Lemon Dill Veloute Sauce For Fish Or Chicken

serves/makes:

ready in:
under 30 minutes

ingredients

2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cup vegetable or seafood broth
1 cup heavy cream
1 lemon, zest of
2 tablespoons freshly squeezed lemon juice
1/4 cup chopped fresh dill
salt and pepper, to taste

directions

In medium pan, melt butter and whisk in the flour. When white bubbles form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes.

Gradually add the broth, whisking until the mixture is smooth and comes to a boil. Stir in the cream, lemon zest, lemon juice and dill and season with salt and pepper if desired. Serve at once.

This lemony sauce flecked with dill is delicious with seafood or chicken. The sauce can be made four days ahead of time, then reheated before serving.

added by

itsallgood

nutrition data

28 calories, 2 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.

reviews & comments

GMA June 15, 2016

I am lactose intolerant, on this recipe u indicated heavy cream. Can yogurt be a substitute or do u have some other suggestion? Thank you
- CDKitchen Reply:
  
  Greek yogurt might work ok. It will be more tart than heavy cream, however, so you may need to adjust the amount of lemon so it's not too tart.

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