Ingredients:

  • 1 cup (240g) low-fat sour cream
  • 1 tbsp (14g) unsalted butter
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1 tsp (5ml) Worcestershire sauce
  • 3 tbsp (15g) fresh dill, finely chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Melt the butter in a small saucepan over medium heat. Stir in the broth and Worcestershire sauce. Bring the mixture to a gentle simmer and let it reduce by about one-third (approximately 5 minutes) until the liquid looks slightly syrupy.
  2. Lower the heat to low. Place the sour cream in a separate mixing bowl. Slowly whisk 2–3 tablespoons of the hot broth reduction into the sour cream until the cream is warmed through and smooth.
  3. Slowly pour the tempered sour cream mixture into the saucepan, whisking constantly. Stir for 1–2 minutes until the sauce is velvety and cohesive. Remove from heat immediately to prevent boiling and separation.
  4. Fold in the chopped fresh dill, lemon juice, salt, and pepper. Stir gently until herbs are evenly distributed.