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Healthy Home Economist / Archives / Recipes / Sauces / Condiment & Sauces / Tangy & Creamy Dill Sauce

Tangy & Creamy Dill Sauce

by Sarah Pope / Affiliate Links ✔

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Easy recipe for tangy and creamy dill sauce made with five whole ingredients and ready in minutes that is perfect for drizzling on chicken, white fish, or salmon fillets.

creamy dill sauce in a glass bowl

Healthy homemade sauces are the secret to making dinner interesting and tasty night after night to avoid the constant temptation of take-out.

A physician friend of mine says that he rarely sees a patient who eats out a lot who is healthy, off all medications, and a normal weight. This is because restaurants (unless high-end with a legitimate chef on staff), use highly processed ingredients.

Convenience definitely has a price.

The worst of these are unhealthy fats, notably restaurant-grade olive oil. The dirty little secret is that it’s actually only 25% EVOO with toxic canola comprising 75% of the blend.

Not only is avoiding typical restaurant fare except for the rare occasion necessary to be healthy anymore. You must also know how to make your own sauces to keep home-cooked meals from becoming boring.

Watch out for commercial sauces, though. They are, by and large, a minefield of factory fats, additives, and chemicals. If you dare to take a look, you are certain to be quite shocked!

The good news is that you will find it isn’t hard to make your own. As a bonus, it will add loads of enzymes and probiotics to the meal. This results in easier digestion of the cooked portion.

Whether you are new to making your own sauces or need a fresh idea to try, this creamy and tangy dill sauce is one for the regular menu.

My favorite way to use it is on seafood…either whitefish or salmon.

If you don’t cook fish fillets that often because they need to be done perfectly to taste good, then try my method for cooking fish in a toaster oven for melt in your mouth tenderness every time.

homemade healthy dill sauce drizzled on salmon with broccoli

This sauce would also go well with chicken.

I make dill sauce with homemade 24-hour kefir as the base. However, if you don’t make your own, I would advise against using commercial brands. They are too runny from improper fermentation.

Substitute whole milk plain yogurt for the kefir if needed. Raw yogurt made in a slow cooker is the easiest and healthiest yogurt to try. The texture of commercial organic plain whole milk yogurt works fine too. However, the results will be a bit less tangy because of inadequate fermentation.

Mayonnaise made at home with avocado oil is the second ingredient. If you don’t make your own mayo, there are fortunately good brands to buy which was not the case even a few years ago. I suggest my favorite in the recipe below.

Blend in a bit of dill weed, garlic, and sea salt. Your creamy dill sauce is ready in a matter of minutes!

creamy dill sauce in a glass bowl
3.34 from 3 votes
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Enzyme-Rich Creamy Dill Sauce

Easy recipe for tangy and creamy dill sauce made with five whole ingredients that is perfect for drizzling on white fish, salmon or chicken.

Course Side Dish
Cuisine American
Keyword creamy, enzyme rich, healthy, low carb, probiotic, sugarfree, tangy, whole food
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 47 kcal
Author Sarah Pope

Ingredients

  • 1/2 cup kefir
  • 1/4 cup mayonnaise
  • 1/4 tsp garlic powder or 1 crushed, finely minced clove
  • 1 tsp dill
  • 1-2 pinch sea salt to taste

Instructions

  1. Mix all ingredients in a small bowl.

  2. Serve immediately.

  3. Store leftovers in a glass container with a lid. Will last a week refrigerated.

Nutrition Facts
Enzyme-Rich Creamy Dill Sauce
Amount Per Serving (1 Tbl)
Calories 47 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 1.5g8%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Carbohydrates 1g0%
Protein 0.5g1%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Condiment & Sauces, GAPS Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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