Our Favourite Dill Sauce

Step-by-step method

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At a glance

This creamy dill sauce comes together through a classic roux-based technique, so you'll want to whisk carefully to avoid lumps as you build the base. The flavors develop as the sauce simmers for about twenty minutes before the cream and fresh dill get stirred in at the end—you can serve it with whatever you fancy, whether that's poached eggs, beef, potatoes, or bread dumplings.

  1. Sugar and vinegar in butter

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    Sugar and vinegar in butter

    Melt the butter in a pot, then immediately stir in the sugar and vinegar. Let it simmer briefly until the sugar dissolves.

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  2. Stir in the flour

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    Stir in the flour

    Lower the heat slightly and sprinkle in the flour. Whisk it in straight away so no lumps form.

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    Whisk in the stock

    Pour the cold stock into the roux little by little, whisking constantly. Keep the heat on low the whole time.

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Our Favourite Dill Sauce

bohynekuchyne
Active time total 39 min
Prep — Cook 39 min
10 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

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About this recipe

Before you start cooking, decide what you'd like to serve with your dill sauce. A boiled or poached egg? Or perhaps a slice of beef? Bread dumpling, or potatoes? I went with potatoes and a poached egg, since that's how we love it best in our house. If you choose beef, you can simply boil it the classic way and use the resulting stock for the dill sauce – that way you'll kill two birds with one stone.

Beef Sauce Czech Comfort food

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