Dill sauce in classic and improved recipes: do you feel like it?

Dill sauce is one of the sauces prepared from classic béchamel.

There are other variants of it.

Let’s look together at other forms of this simple and quickly ready sauce.

Maybe you already know some of the recipes.

Dill sauce with egg

A simple dill, which you only need to supplement with an egg and potatoes, is like a jewel in Czech cuisine.

INGREDIENTS:

• 80 g of butter
• 100 g plain flour
• 20 g of sugar
• ½ liter of milk
• 4 dl sour cream
• fresh dill
• salt
• pepper
• vinegar
• egg

METHOD:

• Make a soup out of butter and flour, cover with milk and water (about 3 cups).
• Cook, stirring constantly, for 10 minutes.
• Salt, pepper, add chopped dill, season with vinegar, sugar and finally soften with sour cream.
• Serve with a hard-boiled egg, oxeye or poached egg.

Tip: Try more egg sauce recipes .

Dill sauce according to Pohlreich

Again, just serve with your favorite egg preparation. Honest, simple and excellent.

INGREDIENTS:

• 2 tablespoons of butter
• 2 tablespoons plain flour
• 500 ml of milk
• dill
• salt
• pepper
• sugar
• vinegar
• egg

METHOD:

• Sprinkle the melted butter with flour and make a roux.
• Gradually pour in the milk and mix.
• Let the béchamel cook for at least 10 minutes (stir).
• At the end, add chopped dill, salt, pepper, vinegar and sugar.
• Serve with a hard-boiled egg, oxeye or poached egg.

A healthy dill sauce or dip for snacks

Also try the cold dill sauce. You can also dip anything you like.

INGREDIENTS:

• 1 cup of plain yogurt
• 1 clove of garlic
• 1 tablespoon of fresh dill
• ½ teaspoon lemon zest
• 1 teaspoon of lemon juice
• ½ teaspoon of salt
• ¼ teaspoon pepper

METHOD:

• Press the garlic into the yogurt, add lemon juice, zest, salt, pepper and chopped dill.
• Mix, let cool in the fridge.
• We serve it as a dip for favorite vegetables or as a sauce for meat or potatoes.

Here you can see the recipe for cold dill sauce:

Zesty Dill Yogurt Sauce | Minimalist Baker Recipes

Honest dill sauce with beef

For carnivores. A variant of the dill sauce recipe improved especially for gourmet palates.

INGREDIENTS:

• 1500 g of beef back meat
• 2 slices of bacon
• 6 tablespoons of butter
• 2 tablespoons plain flour
• 250 ml of dry white wine
• 3 spoons of dill
• ½ lemon
• 3 spoons of sour cream
• 150 ml whipping cream
• salt
• pepper
• vinegar
• sugar

METHOD:

• Wash the beef, dry it and sprinkle it with bacon.
• Salt, pepper, put in a baking dish, put about 3 spoons of butter on it, pour wine over it.
• Bake in a heated oven at 180 °C.
• After 15 minutes, reduce the temperature to 160 °C and let it bake for another hour and a half.
• Don’t forget about regular basting with baked goods.
• Then turn off the oven and leave it in the oven for another 10 minutes, then take it out and wrap it in foil.
• Dilute the roast in 250 ml of liquid (we will use this for the sauce).
• Melt the rest of the butter in a saucepan, dust with flour, make a roux and pour over the pastry.
• Cook for a while, then add whipping cream, salt, pepper, chopped dill, lemon zest and season with sugar and vinegar.
• Serve the sauce with sliced meat and ideally with a dumpling.

Dill for children

Even for our little ones, we have a tip on how to prepare a tasty dill sauce without thickening it with flour.

INGREDIENTS:

• butter
• beef broth
• a piece of carrot
• zucchini
• kohlrabi
• dill
• a little whipping cream
• lemon juice

METHOD:

• Cut the vegetables of your choice into cubes, fry in butter, cover with broth and cook until soft.
• At the end, add chopped dill, lemon juice, cook for a while, and then mix everything.
• Finally, soften with cream and cook again.
• Serve with potato and egg (yolk).

How to prepare or how to prevent the dill sauce from curdling

Dill sauce is one of the most famous main courses in Czech cuisine. If you decide to cook it, it is definitely worth using fresh dill. It is not only richer in vitamins compared to the sterilized one, but also has a nicer color.

In order for the sauce to preserve the beautiful color of the dill, it is necessary to wash it just before throwing it into the pot. Do not put even the most delicate stems into the sauce, which would just crunch between your teeth, but cut them off and chop only the twigs.

The most essential part is the softening or thickening. The easiest way to get a tasty dill is to make a béchamel base. Some people are used to using cream for cooking, others sour cream and others, on the contrary, whipping cream. Neither option is bad. However, when adding sour cream, you need to whisk thoroughly.

With the cooking cream, be careful not to cook the sauce for too long, as it may curdle. Adding vinegar too soon is another cause of curdling the sauce. It really has to be given at the end, milk and citric acid are responsible for this chemical reaction. If you don’t like the sourness of vinegar, you can boil it separately before adding it to the sauce.

And even if you do have the accident of curdling the sauce, reach for the stick blender. You won’t see the dill anymore, but the shriveled bits will be a mess.

Try the most famous dill recipes . Dill also pairs well with salad cucumbers. Here we have some recipes for cucumber salads not only with dill .