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Here are four recipes for Lemon Dill Sauce that can be used with Chicken, Fish, Salmon, or other uses, like in Deviled Eggs. My favorite is the first one which is a Tarter Sauce that tastes really fresh. The second one is a really good one for a different twist on Chicken Picatta.

Lemon Dill Sauce for Fish

1 cup Mayonnaise

¼ cup Buttermilk

2 Tbsp fresh Dill, chopped

1 Tbsp fresh Parsley, chopped

1 Tbsp Lemon zest, grated

2 tsp fresh Lemon juice

1 Garlic clove, minced

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Lemon Dill Sauce for Chicken

½ lb Mushrooms, sliced

3 cloves Garlic, minced or pressed

2 Shallots, minced

1 Tbsp Butter

¼ cup dry White Wine, such as Sauvignon Blanc

½ cup rich Chicken Broth, homemade or Pacific Organic Free Range Chicken Broth

1 Tbsp Parsley, chopped

½ tsp. dried Dill

1 cup Cream

1 Tbsp Lemon juice

Sauté mushrooms, garlic and shallots in butter until the liquids are absorbed. Add wine and cook until it evaporates. Add remaining ingredients and simmer 10 to 15 minutes.

Lemon Dill Sauce for Salmon

2 Tbsp Mayonnaise

2 Tbsp Lemon juice, freshly squeezed

1 tsp Dijon mustard

3/4 tsp dried Dill weed

Prepare sauce by combining mayonnaise, lemon juice, mustard, and dill weed in a small bowl; stir with a wire whisk until blended.

Lemon Dill Sauce

½ cup Milk

1 3 oz package Cream Cheese, softened

1 Tbsp Onion, chopped

¾ tsp Lemon Pepper

½ tsp Seasoned Salt

½ tsp dried Dill

½ tsp Lemon juice

In a saucepan, combine milk, softened cream cheese, finely chopped onion, lemon pepper, seasoned salt, dill and lemon juice. Heat just to boiling, stirring constantly, until smooth. Thin with milk, if necessary. Makes about 1 cup.


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