A few months ago I planted my first real vegetable garden from seed without much confidence that anything would successfully grow from it.  But to my surprise, not only have the vegetables been thriving, I discovered I enjoy gardening.

Today while I was watering my garden boxes I was thrilled to see beans hanging so perfectly.  I picked fresh beans for the first time this summer, just enough for tonight’s dinner.  I also picked fresh kale and harvested baby carrots – both of which we’ve been enjoying the last few weeks.

For most of this summer we’ve been eating lighter and healthier.  But today I decided to grill a few pieces of cod to go with our garden vegetables and top each one with a little bit of creamy lemon butter sauce with a hint of dill.

Using the popular method of using a blender to make hollandaise sauce, I decided to make my own variation using a lot less butter and adding in a touch of cream, lemon, and dill.  This sauce might look light but is the perfect amount of lemon and creaminess to take seafood dishes or vegetables to the next level without a lot of work.

With this particular recipe I decided to make a small enough batch (1/3 cup) to feed our family one dinner.  This way none goes to waste and it tastes fresh. I know what you’re thinking..  1/3 cup is not a lot of sauce for a family of 4-6 people.  The reason for this is because I’m approximating that a serving size is roughly a tablespoon give or take a little bit depending on the size of each family.  One tablespoon is the perfect serving size to pour over fish, like we did for tonight’s cod dinner, or to drizzle over vegetables.

As I mentioned earlier, our family has been on a food journey this summer to eat healthier- mainly a whole foods lifestyle.  I realize butter and cream are not the healthiest food’s out there, but when you think about it, 1 tablespoon of this cream sauce is a special treat for us to indulge in occasionally not every day.  I hope you will give this recipe a try.  Enjoy!

Recipe: Creamy Lemon Butter Sauce

  • Prep Time: 3 min(s)
  • Cook Time: 1 min(s)
  • Servings: Makes 1/3 cup of sauce

An easy cream sauce perfect for seafood or vegetables

Ingredients

  • 2 large egg yolks
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon dill
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons half and half

Instructions

  1. Add the egg yolks, lemon juice, dill, salt, and pepper to a blender.
  2. Blend the ingredients at a medium-high speed for 10 seconds until well blended. Turn off the blender.
  3. In a small microwave safe bowl, add the butter and half and half.
  4. Microwave the bowl for 30 seconds. The butter should be melted and very warm/hot.
  5. While the butter mixture is still hot, turn the blender back on again at medium speed.
  6. With the blender running, slowly add the butter mixture to the egg mixture.
  7. The heat from the butter will cook the egg mixture through and produce a thin, creamy sauce.
  8. Pour the sauce into a bowl and serve immediately.
  9. The longer the sauce rests on the counter, the thicker it will get.
  10. Feel free to add more lemon juice, dill, salt, or pepper to your liking.

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  • http://www.pbs.org/parents/kitchenexplorers/2012/08/20/creamy-lemon-butter-sauce/ jrrpease

    why not just make a hollandaise sauce and be done with it. The kids will never be the same and will never quit looking the essence food.