Chop the fresh dill finely using a sharp chef's knife on a cutting board. Cut fronds into 1–2 mm pieces for even distribution without large chunks.
3 tbsp fresh dill
Whisk mayonnaise, Greek yogurt (if using), and Dijon mustard in a mixing bowl for 1 minute until smooth and creamy with no streaks or lumps.
0.5 cup mayonnaise, 0.25 cup Greek yogurt, 2 tbsp Dijon mustard
Add lemon juice in ½ teaspoon increments, whisking after each addition. Taste after each pour and stop when acidity balances richness without harshness.
1 tbsp lemon juice
Stir in chopped dill, garlic, honey, salt, and black pepper using a fork or whisk. Fold gently to avoid bruising the herbs and dulling the dill flavor.
3 tbsp fresh dill, 1 clove garlic, 0.5 tsp honey, 0.25 tsp salt, 0.125 tsp black pepper
Chill the sauce 30 minutes in a shallow airtight container before serving. The cold rest mellows mustard sharpness and lets flavors meld. Adjust seasoning after chilling.
