Creamy Dill Sauce

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Salad dressings can sabotage your attempts at healthy dining out.

Creamy Dill Sauce

This is a rich and tangy sauce for poultry as well as fish. It's also a fantastic topping for baked potatoes. A dollop delivers zero artery-clogging saturated fat. By contrast, a dollop of regular sour cream packs in as much saturated fat as a hamburger!
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Dinner, Sauce, Vegetarian
Cuisine: Easy, International, Vegetarian


  • 2 tablespoons garlic chopped
  • 2 tablespoons shallots chopped
  • 1 cup white wine (dry)
  • 2 bay leaves
  • 12 ounces tofu (silken)
  • 2 tablespoons sour cream, fat free
  • 3 tablespoons apple cider vinegar
  • 2 ounces water
  • 1 tablespoon Dijon mustard (low-sodium)
  • 3 tablespoons fresh dill chopped


  • In a hot nonstick saucepan, brown garlic and shallots. Deglaze (add wine to loosen and dissolve brown bits at the bottom of the pan). Add bay leaves and reduce mixture by half.
  • In a large bowl, blend tofu, sour cream, vinegar, water, and mustard until smooth. Add tofu mixture to reduction, and simmer over low heat until sauce is thickened.
  • Remove the bay leaves, add chopped dill, and serve.