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Lemon and sour cream sauce served
Cool, refreshing sour cream dip with fresh lemon zest and dill

Lemon and sour cream sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Hungarian cuisine loves sour cream, Mediterranean cuisine loves lemon. This sauce is the meeting of the two: refreshing, light, and perfectly neutralises the heaviness of richer dishes (e.g., fried fish, roasted sausages). Prepared cold, so the beneficial effects of live culture sour cream remain intact.
🕒 Prep Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Mixing bowl: For mixing.
  • Lemon zester: For grating the zest.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Grate the lemon zest (yellow part only!), then squeeze the juice. Finely chop the garlic and dill.

Tip: Essential oils are in the peel, acid in the juice. Both are needed for the full flavour experience.
2 ✓

Whisk the sour cream until smooth with the olive oil.

Tip: Oil enriches the sour cream and gives a silkier mouthfeel.
3 ✓

Add the lemon juice, zest, garlic, salt, and pepper. Mix thoroughly.

Tip: Don't be afraid of the citric acid curdling the sour cream; the high fat content and cold temperature stabilise the emulsion.
4 ✓

Stir in the dill and refrigerate for 15 minutes.

Tip: During cold resting, flavours meld.

Recipe FAQ

Why did it turn bitter?
You probably grated the white pith (albedo) of the lemon as well. Only use the yellow, fragrant outer layer!

Ingredients

  • 200 ml Full-fat sour cream (20%)
  • 1 pc Lemon (unwaxed)
  • 1 clove Garlic
  • 15 ml Extra virgin olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground white pepper
  • 5 g Fresh dill