Creamy lemon and dill sauce

Creamy lemon and dill sauce

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Ingredients

Quantity Ingredient
1 organic lemon
300g thick greek yoghurt
1 tablespoon sweet mustard or honey mustard
1 small garlic clove, crushed
salt
pinch freshly ground black pepper
1/2 teaspoon herb salt
a large handful fresh dill, chopped
2 tablespoons chives, finely snipped

Method

  1. Scrub the lemon in warm water and dry well. Grate the yellow lemon peel, avoiding the bitter white pith. Squeeze half the lemon. Combine the yoghurt with the mustard, garlic, salt, pepper, lemon juice and zest and the herb salt. Stir in the dill and chives at the end. A fresh-tasting all-round sauce with many uses, ideal with salmon or grilled fish.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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