Lemon and Dill Creamy Sauce
For 4 personnes
Preparation : 10 minutes
Incredibly simple !
30 ml light thickened cream (yogurt, sour cream or greek yogourt)
2 teaspoons of lemon juice
2 tablespoons chopped fresh dill
sea salt and ground pepper to taste
1 teaspoon fresh dill springs to serve
1 table spoon olive oil
Separate the dill leaves from the stalks, and shop up the leaves. Mix all sauce ingredients together in a small bowl. Season to taste and whisk until ready to use then refrigerate until needed. This sauce will keep for 2 or 3 days in the refrigerator.
Garnish with additional fresh dill just before serving.
If you use yoghurt instead of sour cream, it would actually taste quite similar to tsatziki. I prefer to make this with sour cream because I find it smoother but with Fat free plain yogourt it's fine too.