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The Best-Loved Dill Sauce

Step-by-step method

Let’s cook

At a glance

This creamy dill sauce comes together in under 40 minutes and works beautifully with potatoes, eggs, or beef. The trickiest part is whisking the cold stock into the roux slowly to avoid lumps, then letting everything simmer together so the flavors blend just right.

  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 right away so no lumps form.

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  3. 3/6

    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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How it went

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The Best-Loved Dill Sauce

bohynekuchyne
Active time total 39 min
Prep 2 min Cook 37 min
10 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Whisk

What's in it?

430 kcal

Calories

24 g

Carbohydrates

37 g

Fats

6 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

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

Beef Sauce Czech Comfort food High-protein

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