Sauces

Cold dill sauce with fennel and lemon

A cold, pesto-like sauce made by blending fresh dill, fennel, garlic, lemon, and sunflower oil. Ready in 5 minutes, with no cooking. Serves 4.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
5 min
Servings
4 servings
Difficulty
Easy
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This cold dill sauce with fennel and lemon is very different from traditional cooked Slovak dill sauce. Finely chopped fennel is mixed with lemon zest and juice, garlic, and fresh dill, then blended with oil into a smooth, pesto-like sauce. There is no cooking involved, so it is ready in five minutes. Serve it with fish, meat, or salads.

Ingredients

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Instructions

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  1. Finely chop the fennel and season with salt to taste. Finely grate the lemon zest and add it to the fennel.
  2. Squeeze the juice from the lemon, pour it over the fennel, and mix thoroughly.
  3. Add the chopped dill and pressed garlic, pour in the oil, and blend everything in a blender until smooth, like Italian pesto.
  4. Store the sauce in a sealed glass container in the refrigerator and use within 3 days, as the U.S. National Center for Home Food Preservation (NCHFP) recommends for pesto made with fresh herbs, garlic, and oil. Freeze it for longer storage. Serve with fish, beef, or salads, or use it to make quick bite-size appetizers for guests.

Tip: Pour a thin layer of oil over the sauce in the jar to keep the dill from darkening quickly when exposed to air. You can also add the tender green fennel fronds to the blender.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
247 kcal
Protein
2.6 g
Carbohydrates
8.9 g
of which sugars
2.6 g
Fat
24 g
of which saturates
2.4 g
Fiber
2.9 g
Salt
0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kôprová omáčka s feniklom a citrónom – za 5 minút

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