My Dill Cream Sauce

My Go To Dill Cream Sauce

Some sauces become favorites because they quietly make everything better.

This dill cream sauce is one of those recipes I return to again and again. Whether I’m pan-searing salmon on a rainy evening or grilling fresh cod in the summer, it’s the sauce I make almost without thinking. Using the flavorful drippings left behind in the pan gives it richness and depth, while dry sherry and Dijon mustard add subtle complexity before the fresh dill brings everything together.

It’s simple enough for a weeknight dinner but special enough for guests.

My Dill Cream Sauce

Ingredients

1 tbsp butter or olive oil
1 tbsp shallot, finely minced
1 tbsp garlic, minced
1/2 cup dry sherry
1 tbsp Dijon mustard
1/4 cup chicken stock
1 cup heavy cream
1/4 cup fresh dill, finely minced
Salt and freshly ground black pepper, to taste

Method

Whenever possible, make this sauce in the same pan used to cook the fish. The browned bits left behind add wonderful depth of flavor.

Heat the butter or olive oil in a sauté pan over medium heat.

Add the shallots and cook until softened, about 2–3 minutes.

Stir in the garlic and cook until fragrant, about 1 minute.

Pour in the dry sherry and let it simmer until slightly reduced.

Whisk in the Dijon mustard until smooth.

Add the chicken stock and heavy cream. Continue simmering until the sauce has reduced by about one-quarter to one-half and coats the back of a spoon.

Stir in the fresh dill and cook just long enough to release its flavor without allowing it to brown.

Season with salt and freshly ground black pepper to taste.

I Use This With

  • Pan-Seared Salmon
  • Grilled Salmon
  • Cod
  • Halibut
  • Wild Rice
  • Green Beans
  • Roasted Asparagus

What I Learned

  • Don’t rush the reduction. A gently simmered sauce develops the best flavor and texture.
  • Dijon mustard adds body and a subtle tang without overpowering the dill.
  • Add the fresh dill at the end to preserve its bright, fresh flavor.
  • Making the sauce in the same pan as the fish creates layers of flavor with very little extra effort.