Dill Sauce with Eggs

Last Updated on December 7, 2024

A warm creamy sauce with a sweetish taste and aroma, especially of dill, served with hard-boiled eggs and bread dumplings or boiled potatoes.

Ingredients:

about 1 l of milk 1 cup cream 33% 1 bunch of fresh dill 3 tbsp smooth flour 100 g butter white pepper sugar vinegar salt Attachment: hard boiled egg to serve, dumpling or potatoes

Procedure:

1. Make a light roux with butter and flour, which you dilute with cold milk about 400 ml
2. Add the cream, add salt, sweeten to taste, add the vinegar and cook over a low heat, stirring occasionally, for 20 minutes, adding the milk as it cooks
3. Finally, add finely chopped dill and do not cook anymore, the resulting taste of the sauce should be rather sweet
4. Serve with hard-boiled egg and bread dumplings or boiled potatoes.

Note:

Recipe from Cooking with Tom, photos and text by Naďa Indruchová