You may have read when I posted about Tzatziki Sauce or the Garden Update that we have dill coming out of our ears. I’m glad we do because while brainstorming on how to use it all, I came up with this sauce which is now going to be staple at our house. The first day we drizzled it over roasted chicken and vegetables. The second day I used it as a pasta sauce. It would also well with fish. I already cannot wait to make it again!
Lemon Dill Cream Sauce
2 Tbsp olive oil
2 Tbsp all purpose flour
2 Tbsp minced onion
1 clove minced garlic
1/2 cup chicken stock
1 cup milk
1/2 lemon juiced
2 Tbsp packed chopped dill
Salt and pepper to taste
In a medium saucepan heat olive oil over medium heat. Add the garlic and onion, and cook for 2 minutes. Slowly coat with the flour and cook for 1 minute longer.
Add the chicken stock, milk, and lemon juice. Bring to a boil stirring often.
Remove from heat and continue to stir for 1 minute. The sauce will thicken as it cools. If it needs to be thicker slowly stir in a little more flour. If it needs to be thinner, slowly stir in more chicken stock.
Add the chopped dill, and salt and pepper to taste.