Lemon-Dill Beurre Blanc

Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It's delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.

• 1 cup dry white wine (like Chardonnay)
• 1 large shallot, finely diced (about 1/3 cup)
• 4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
• 3 Tbs. chopped fresh dill
• 2 tsp. finely grated lemon zest
• 2 tsp. fresh lemon juice, more to taste
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.


Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.


Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.

Creamy Lemon and Herb Sauce

Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted.

• 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

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.

Creamy Lemon and Herb Sauce

Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted.

• 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

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.

Herb Butter

A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs as the butter will hold. Any tender herb is appropriate. Wrap the butter tightly in plastic so it doesn't absorb odors.

• 1 lb. unsalted butter, cut into pieces and softened to room temperature
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup fresh lemon juice
• 4 cups assorted fresh tender herb leaves (choose from tarragon, thyme, parsley, basil, dill, chives, marjoram, chervil)

In a food processor, combine the butter, salt, and pepper. Process until you get a creamy paste, scraping down the sides as necessary, and then add the lemon juice and process until creamy. Add the herb leaves and process again until well blended. Shape into 2 logs in parchment or waxed paper, roll tightly, wrap well in plastic, and chill (or freeze for up to 3 months). Cut off a slice and lay it on the hot food just before serving.

Lemon Chicken Soup with Spinach & Dill

If you’re looking for a soup that bridges the seasons, this comforting dish fits the bill. An ample amount of chicken makes it a satisfying dinner, while the lemon and dill brighten the soup’s flavor and give a nod to summer.

• 2 Tbs. extra-virgin olive oil
• 1 large yellow onion, cut into medium dice
• 1 lb. boneless, skinless chicken thighs
• 1 qt. low-salt chicken broth
• 1/2 cup instant rice
• 1 tsp. dried oregano
• 5 oz. (6 cups lightly packed) baby spinach
• 2 Tbs. minced fresh dill
• 2 Tbs. fresh lemon juice; more to taste
• Kosher salt and freshly ground black pepper

Heat the oil in a small (3-qt.) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken thighs, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered, for 5 minutes. With tongs, transfer the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, purée the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds.

Return the chicken and the thickened broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and more lemon juice.

Salmon Burgers with Dill Tartar Sauce

Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers. Dress them with spinach, tomato, and a creamy dill sauce.

• 1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled
• 1 small shallot, finely diced (about 2 Tbs.)
• 1 Tbs. capers, rinsed and chopped
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1/3 cup dill pickle relish
• 2 Tbs. chopped fresh dill
• 2 Tbs. fresh lemon juice, more to taste
• 2 Tbs. olive oil
• 1 cup lightly packed baby spinach (about 1 oz.)
• 1 small red onion, cut into thin rings
• 1 large tomato, cut into 8 thin slices
• 4 hamburger buns, split and toasted

Put half of the salmon in a food processor and pulse until it’s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper. Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours).

Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator.

Heat the oil in a large (12-inch), nonstick skillet over medium-high heat until it’s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook the other sides until they, too, are browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes.

Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.