A sauce can totally make the meal and that’s just what this dairy free lemon sauce for chicken or fishes does. The bright, tangy flavor combined with the rich and creamy texture does wonders for making simply prepared proteins taste a bit more special.
Oh, did I mention that it’s DAIRY FREE too?! Yes!!
Best of all it takes no more than 5-minutes to make. All you have to do is put just eight ingredients in a high speed blender, whirl together and serve. It’s as easy as 1-2-3 😉
Lemon Sauce for Chicken or Fishes
I initially created the creamy lemon sauce recipe for my gluten-free oven “fried” chicken. The sauce is absolutely delicious and creamy.
Now, I use it on everything from grilled fish to baked potatoes and pasta.
It’s also a delicious and clean alternative to Hollandaise sauce when drizzled on asparagus, it makes a great alternative to mayonnaise as a sandwich spread and it’s the perfect dipping sauce for my clean chicken nugget recipe.
Trust me, if you have the sauce ready made and sitting in your fridge you will find a use for it!
Lemon Sauce for Chicken, Fishes, Burgers & More
Since making this recipe a few years ago, the ingredients has not changed, but we now add it to so many dishes.
We love adding this creamy lemon sauce for fish, steamed broccoli, baked potatoes and burgers.
I can’t wait for you to try it out! Leave a comment below telling us how you use this tangy and creamy lemon sauce.
For those of you with food allergies and food sensitivities, it’s helpful to know the Creamy Lemon Sauce recipe meets the following dietary restrictions:
Grain Free / Gluten Free /Egg Free / Dairy Free/ Bean Free/ Soy Free/ Paleo-Friendly/ Vegan/ Vegetarian
PrintLemon Sauce for Chicken
Creamy and a little tangy Lemon Sauce recipe is served perfectly with simply prepared chicken or fishes. It’s also delicious on burgers, baked potatoes or drizzled on steamed broccoli.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Category: Dips
- Method: Blender
- Cuisine: Greek
- Diet: Vegan
Ingredients
- 1/2 cup extra virgin olive oil (or unrefined avocado oil)
- 6 cloves garlic
- 3/4 teaspoon Dijon mustard
- 1 1/2 teaspoon raw honey
- 1/4 cup pine nuts
- 1/4 cup plus 2 tablespoons lemon juice
- 1/4 teaspoon Himalayan pink salt
- 1 1/2 tablespoons fresh thyme leaves
Instructions
Add all ingredients to a high speed blender and process until smooth and creamy. Cover and refrigerate until ready to serve.
(Note: Lemon sauce will keep for up to 5 days stored in a covered container in the refrigerator.)
Looking for more clean recipes?
Be looking for more clean sauce recipes be sure to check out the ones we have on the blog HERE!
Gemma says
If I keep mustard powder around but not mustard as I don’t like it (but mustard powder and seeds add to other dishes without overpowering so I use them), how much powder would I substitute approx? Please and thanks I can’t wait to try this!
Madison Suttles says
Hi, Gemma!
I actually made this with mustard seed powder the other day as well. It’s completely up to personal preference and how much of a mustard flavor you like, but I opted for the same amount as called for in the recipe, and used 3/4 teaspoon of mustard powder!
Hope this helps,
Madison
Sharon Caldwell says
This is so so excellent!!!
Thank you! My youngest daughter has been dairy free for over a year and I cannot believe this sauce contains no milk. It is divine!!!
★★★★★
Aimee Harris Niedosik says
Oh Sharon, that is such wonderful news. Thank you for letting us know and giving it a try. It is one of our favorite sauces to keep in the fridge!
caroline says
would you marinate a fish filet in this or cook fish in this sauce? Or should you just use it as a topping after the fish is cooked?
Ivy Larson says
Hi Caroline, I apologize for not responding sooner, somehow your comment got lost in the shuffle. But as for the fish, I would suggest using it as a topping after it is cooked! I suppose you could also use it as a marinade, but since I haven’t yet tried that I don’t want to say for sure it would work. I hope this helps? Please let me know how you like it if you give it a try!
SUZANNE says
Looks good – but why not give how many servings?? many recipes today omit this information – very frustrating … 🙂
Josefin says
This sounds so delicious, however I’m allergic to pine nuts (and all other nuts). What do you think I can use instead? sunflower seeds?
Thanks!
Ivy Larson says
Hi Josefin, I am so sorry for the lengthy delay getting back to you. I have just been completely swamped ever since the launch of the book and I am behind on just about everything (sigh…) But as for what to substitute, the sunflower seeds might work perfectly. I would suggest soaking them in water for at least an hour though, that should help soften them up significantly. Please let me know how it goes if you give it a try!