Creamy Lemon Butter Sauce

A few months ago I planted my first real vegetable garden from seed without much confidence that anything would successfully grow from it.  But to my surprise, not only have the vegetables been thriving, I discovered I enjoy gardening.

Today while I was watering my garden boxes I was thrilled to see beans hanging so perfectly. I picked fresh beans for the first time this summer, just enough for tonight's dinner. I also picked fresh kale and harvested baby carrots both of which we've been enjoying the last few weeks. For most of this summer, we've been eating lighter and healthier. But today I decided to grill a few pieces of cod to go with our garden vegetables and top each one with a little bit of creamy lemon butter sauce with a hint of dill. Using the popular method of using a blender to make hollandaise sauce, I decided to make my own variation using a lot less butter and adding in a touch of cream, lemon, and dill. This sauce might look light but it has the perfect amount of lemon and creaminess to take seafood dishes or vegetables to the next level without a lot of work. With this particular recipe, I decided to make a small enough batch (1/3 cup) to feed our family one dinner.  This way none goes to waste and it tastes fresh. I know what you're thinking..  1/3 cup is not a lot of sauce for a family of 4-6 people. The reason for this is because I'm approximating that a serving size is roughly a tablespoon give or take a little bit depending on the size of each family. 

One tablespoon is the perfect serving size to pour over fish, like we did for tonight's cod dinner, or to drizzle over vegetables. As I mentioned earlier, our family has been on a food journey this summer to eat healthier- mainly a whole foods lifestyle. I realize butter and cream are not the healthiest foods out there, but when you think about it, 1 tablespoon of this cream sauce is a special treat for us to indulge in occasionally not every day. I hope you will give this recipe a try. Enjoy!