Step 1

In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper. Mix well to blend and loosen the sour cream. Stir in the minced dill. Let sit at room temperature for 20 minutes.

Step 2

The sauce will last for a few days in the refrigerator, though it might start to separate a bit as it sits. Just give it a good sir before serving.