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Creamy Lemon and Herb Sauce

Scott Phillips

Yield: Yields about 1-1/3 cups

Servings: 8

Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted. This lemony sauce is wonderful paired with Sear-Roasted Beef Tenderloin, and it’s delicious paired with roast chicken, pork, or lamb, too.


  • 1/2 cup (1/2 oz.) coarsely chopped fresh cilantro
  • 1/2 cup (1/2 oz.) coarsely chopped fresh dill
  • 3 whole scallions, sliced
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. fresh lemon juice; more as needed
  • 8 oz. (1 cup) sour cream or crème fraÎche

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 15
  • Sodium (mg): 95
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • Pulse the cilantro, dill, scallions, lemon zest, 1/2 tsp. salt, and 1/4 tsp. of pepper in a food processor until finely chopped. With the motor running, pour the olive oil and lemon juice through the feed tube and pulse until the mixture has a pesto-like consistency. Transfer to a small bowl and stir in the sour cream. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, or lemon juice.

Make Ahead Tips

The sauce will keep in the refrigerator for up to 2 days.


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