Our Favourite Dill Sauce
·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.
Stir in the flour
Lower the heat slightly and sprinkle in the flour. Whisk it in straight away so no lumps form.
Whisk in the stock
Pour the cold stock into the roux little by little, whisking constantly. Keep the heat on low the whole time.
Add the cream
Season the smooth, lump-free base with salt and pepper and let it simmer for about twenty minutes. Then stir in both creams and mix well.
Chopped dill
Straight away, stir in the finely chopped dill. Use only the soft fronds, not the tough stems.
Final seasoning
Mix again and let it warm through gently for a few more minutes. Adjust the seasoning with salt and pepper if needed. The sauce should now have that perfect balance of flavour. If you like it a touch sweeter, add a little more sugar.
