Lemon and Dill Sauce

I made a dill sauce a couple of weeks ago and you can find it here

However, different location makes for different ingredients so this is slightly different too… and actually we all preferred the taste of this one, must be the lemon!

You will need:

– a couple of tablespoons of vegan margarine

– 1 Tbsp cornflour

– a couple of cups of almond milk or thereabouts

– 1 tsp dried dill

– 1 1/2 tsp lemon juice

– salt and/or pepper to taste

Here’s how:

Melt the margarine, add the cornflour until it’s well mixed in, slowly add the almond milk stirring all the time. If it doesn’t look like it’s mixing well, use a hand whisk to blend it in.

Cook until it’s just bubbling, cooked through and thickened.

Add the dill and lemon juice, salt and pepper if you like it, and reheat. It’s now ready to eat.


4 thoughts on “Lemon and Dill Sauce

  1. MMMMMM! Lovely sauce! I make a similar sauce but used drained silken tofu & add freshly chopped dill, lemon or lime juice & some chopped capers too! Lovely as well!

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