Dill sauce for winter

Preparing dill sauce is very simple.
The amount of dill is indicated approximately. Only herringbone twigs are used (without stems). It needs so much that finely chopped it fills a 250 ml glass tightly enough.
Peel garlic (medium-sized cloves). If you like it sharper - 6 cloves, less sharp - 4 cloves. Adjust to your liking.
Large stone salt to taste.
You can take olive oil, but I prefer refined vegetable (odorless).
Lemon juice is better to take freshly squeezed from 1/2 lemon.
Put the dill, chopped garlic, salt, juice and lemon zest in a bowl. Mix it up. Pour in the oil. With an immersion blender, grind all this thoroughly, transfer it to a sterilized jar, seal it tightly. You can store it in the cold all winter, but I'm sure the sauce will go away quickly. You can also make a single serving on the principle of "made and eaten". It can be used with meat, poultry, fish, as a dressing for various salads