P90X Recipes > > P90x Lemon Dill Sauce Recipe

P90x Lemon Dill Sauce recipe

Ingredients Needed

  1. Shallots (5.0 oz)
  2. White Table Wine (16.0 oz)
  3. Arrowroot (2.0 tbsp)
  4. Fat Free Chicken Broth (6.0 tbsp)
  5. Lemon Juice (3.0 oz)
  6. Lemon Grass (1.0 tsp)
  7. Dill (Fresh) (1.0 tbsp)


This sauce is surprisingly easy to make and packed with flavor. Plus it can go well with almost anything!

  • Cover the inside of a large sauce pan with cooking spray; put the pan to medium flames.
  • In the large saucepan, add the shallots until they are tender. Be careful not to brown them, adding a splash of white wine will avoid turning them to brown but still making them tender.
  • Sift the arrowroot to remove lumps and measure. Dilute the arrowroot in the half cup of chicken broth and then set it aside.
  • Going back to the sauce pan, add the remaining wine to the shallots and let it simmer to reduce by half. Once white wine has been reduced, add in the remaining chicken broth and let it simmer and reduce by half too.
  • Pour the arrowroot solution to the sauce pan. Stir to mix everything together. Pour the mixture to a food processor or blender until it achieves a smooth puree like consistency.
  • Using the same sauce pan, putting it on low heat, pour the processed liquid. At this point you can also add the lemon juice and lemon grass and simmer the liquids for about 30 minutes or until it gets thick.
  • Using a strainer, filter out the lemon grass. Once lemon grass is removed, add the dill to the liquid.
  • Some people pour their sauces in ice trays and put them in freezers to store them and when they want to use them get the saucy ice cube and boil/thaw/microwave it.

    Your ordinary fried chicken breasts can turn into a Greek-inspired dish if lemon and dill is added to the dish.

    Arrowroot fact: Is mostly used as a thickening agent. Some prefer it above cornstarch because it doesn’t interfere with the flavors you combine it with. This thickening agent works well with refrigerated dishes and stands up well to being overcooked. But when arrowroot is unavailable, you can substitute 2 ½ tsps. to 1 tbsp. of arrowroot for every 1 tbsp. of cornstarch required in a recipe.

    Dill flavor disappears when it is cooked for a long period of time. Make sure it is added at the last minute for full aroma and taste.
    Beurre blanc was derived from lemon-dill sauce. Lemon juice was heated and chopped fresh dill to the sauce. Beurre blanc which is a hot combined butter sauce and made from a reduction of vinegar or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein