Lemon–Dill Piccata Sauce

Bright, Herbaceous Pan Sauce for Salmon, Chicken, and Veggies

This zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and elevates everything from seared salmon and roasted chicken to asparagus and new potatoes.

Ingredients (Makes about 1 cup)

2 tablespoons unsalted butter (for sautéing)
1 small shallot, very finely minced (about 2 tablespoons)
1/2 cup dry white wine (or low-sodium chicken/veg broth)
1/2 cup low-sodium chicken or vegetable broth
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons capers, drained and rinsed
2 tablespoons fresh dill, finely chopped
3 tablespoons cold unsalted butter, cut into cubes (to finish)
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Optional: 1 teaspoon Dijon mustard (for a touch of body and emulsion)

Instructions

1. Build the base
Melt 2 tablespoons butter in a small saucepan over medium heat. Add shallot and cook 2–3 minutes until soft and translucent (do not brown).

2. Reduce
Add white wine (or broth) and simmer 2–3 minutes, scraping the pan, until reduced by about half. Add the broth and simmer 3–4 minutes to concentrate flavor.

3. Finish the sauce
Stir in lemon juice, zest, capers, dill, and Dijon (if using). Reduce heat to low. Off the heat, whisk in the cold butter cubes a few at a time until the sauce looks glossy and slightly thickened. Season with salt and black pepper.

4. Serve
Use immediately over fish, chicken, vegetables, or potatoes. If the sauce thickens as it sits, whisk in a splash of warm water or broth.

Serving Ideas

Spoon over pan-seared salmon, halibut, or cod
Drizzle on roast or grilled chicken (great piccata vibe)
Finish steamed asparagus, green beans, or boiled new potatoes

Tips from @saucesanddips

For a creamy variation, whisk in 2 tablespoons crème fraîche or sour cream off the heat (temper first to prevent curdling).
No wine? Use all broth and add an extra 1 teaspoon lemon juice.
Sauce holds warm for ~20 minutes; avoid boiling after adding the finishing butter.