Dill sauce is the pride of Czech cuisine, though no one knows where it came from and when. In Czech it is known as “koprová omáčka” or just a “koprovka.” It is made from cream, milk and dill, which gives it a characteristic flavour. It is usually served with dumplings, but it can be also eaten with potatoes as a side dish. It often includes a slice of beef or boiled eggs.
4 serves, preparation time 45 minutes
- 1 tablespoon butter
- 2 tablespoons flour
- broth of meat or bones
- 2 dl milk
- 2.5 dl cream
- bunch fresh dill
As side dish: dumpling or potatoes, boiled beef, hardboiled egg
Washed dill finely slices. Melt the fat in a saucepan, add the flour and stir fry a light roux. Pour in broth or water, add milk, stir and let cook for about 20 minutes. Then add the cream and dill, salt, sweetened, seasoned with vinegar and let it boil. As needed to taste (salt, sugar, vinegar) and serve with boiled beef or boiled egg. As a side dish fit boiled potatoes or dumplings.