ReceptnaptárDill Sauce
Dill sauce is one of the favourite cool, fresh-tasting sauces in Hungarian cooking: it suits boiled beef, eggs and potatoes. Old recipes used lard and plenty of vinegar; today butter and lemon juice make it finer and fresher. Always add the sour cream at the end so it does not curdle.
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Ingredients
Method
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- Melt the butter in a small saucepan over medium heat, add the flour and stir for 2 minutes to make a light roux that does not brown.
- Stir the dill into the roux and fry together for 1 minute so the aroma opens up, without letting the dill burn.
- Gradually pour in the broth, stirring so there are no lumps. Salt it and simmer on low heat for 5-6 minutes until you have a creamy, thick sauce.
- Remove from the heat, mix the sour cream with a little of the warm sauce, then pour back into the pot so it does not curdle.
- Add the vinegar or lemon juice and the sugar, and salt to taste. Serve warm with boiled meat, breaded meat or boiled eggs.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use only fresh dill, as dried dill has a weak flavour.
- Warm the sour cream with a spoonful of hot sauce so it does not curdle.
- Do not boil the sauce after adding the sour cream.
- You can also use the dill stems, finely chopped.
Frequently asked questions
Can it be made without dill?
Dill gives its flavour, but parsley or chives are also good substitutes.
How long does it keep?
In the fridge for 2 days; it can be reheated, thinned with a little milk.
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