Creamy Dill Mustard Sauce Recipe (Low Fat) (2024)

June 2, 2021 By Monika Last Updated October 11, 2022 2 Comments

This versatile dill mustard sauce with a healthy twist is sweet, tangy and piquant, perfect with fish, chicken or poured over salads. It’s deliciously creamy but relatively low in calories and made without heavy cream. Ready in seconds!

You might also like creamy orange sauce!

Dill, mustard and honey make a delicious combination and there are several examples in the world of condiments that attest to it. There is the sweet honey dill sauce which is said to originate in Manitoba, Canada, as well as sweet and tangy honey mustard, commonly used with chicken fingers. There is also the Swedish ‘hovmastarsas’ sauce, which contains dill, mustard and sugar (not honey, but close enough) and usually accompanies cured salmon (‘gravlax’).

This dill mustard sauce recipe contains elements of all these sauces, is incredibly versatile, perfect with hot as well as cold dishes. It’s made using yogurt for bulk (as well as its tangy, refreshing flavour) and a moderate amount of mayonnaise. The sauce does not contain any oil or cream.

Dill mustard sauce ingredients and substitutions

• Mustard: I used Dijon mustard but you can use another smooth and creamy variety (avoid yellow mustard). I do not recommend whole grain mustard (this will affect the texture of your sauce).
• Honey: Use maple syrup instead if you prefer (your sauce will have a slightly different taste).
• Vinegar: I used apple cider vinegar, but white wine vinegar will work too.
• Mayonnaise: Use either full fat or reduced fat mayonnaise.
• Yogurt: You can use Greek yogurt (regular or reduced fat), natural yogurt or kefir/buttermilk (these will produce a thinner sauce).
• Dill: I recommend using only the leaves and avoiding hard stems (this is to keep the sauce as smooth as possible). You can chop the stems and freeze them in an airtight container to use in sauces, soups and casserole later.

Can I use dried dill

You can, if that’s what you prefer, though I personally think this mustard dill sauce tastes better with fresh. If, however, you prefer to use dried dill add about 1 teaspoonful.

How to thicken this sauce

This honey mustard sauce has a thick but still pourable consistency, but you can easily thicken it if you want to serve it as more of a dipping sauce (with salmon or chicken fingers, for example). Simply replace the yogurt with cream cheese (regular or reduced fat).

Make it dairy free

You can create a couple of versions of dairy free dill mustard sauce using this recipe.

1.Replace the yogurt with a combination of vegetable oil and water (50/50). This will produce a dill mustard dressing, perfect to pour over salads.

2. Use vegan yogurt (any) instead of regular. The consistency of your sauce should not change.

Top tip

Add the remaining ingredients as per Instructions (for both options).

Make it vegan

This is easier to do than you might think and can also be done using 2 methods.

1.For a creamy dill and mustard sauce use vegan yogurt and mayo as well as maple syrup instead of the honey.

2. To make a vegan mustard dressing use a combination of water and vegetable oil instead of the yogurt, use vegan mayo and maple syrup.

Assembling the recipe

1.Place all the ingredients in a medium-sized bowl.

2. Stir until smooth, taste the sauce and adjust the ingredients if needed. Keep refrigerated and use within 4 days.

Serving suggestions

There are so many ways of enjoying this honey, mustard and dill sauce! It’s delicious with salmon, trout as well as other fish (such as halibut or cod), whether baked, poached or fried. Try serving it with smoked salmon canapes (a Swedish-inspired gravlax of sorts), smoked salmon deviled eggs, fish cakes or cabbage salmon casserole.

This mustard and dill sauce can also be served with roasted or grilled vegetables, grilled, fried or baked chicken or pork as well as leftover chicken sandwiches.

Top tips

• Adjust the amounts of mustard and honey according to preference.
• Use only the leaves of the dill (avoid the hard stems) and chop them very finely.
• You can also omit the dill in this recipe. Alternatively use finely chopped parsley or tarragon.
• This sauce is quite mild, but you can use a little cayenne or chili pepper for added heat.
• Storing: Keep your dill and mustard sauce in a jar or airtight container, refrigerated, for up to 4 days.
• Not suitable for freezing.

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Keep in touch!

If you make this dill mustard sauce recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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