Dill sauce is the perfect addition to many dishes. It goes well with meatballs, fish, roasted meat, pasta and mashed potatoes. To prepare the sauce, you will need cream, vegetable broth, a few spices and, of course, dill. You can go either for fresh or frozen dill, especially when the season of dill is over, frozen ones will be just as perfect.
The following dill sauce recipe is a proven recipe that I always use to make my sauce. I like it when the sauce is neither too thin nor too thick, that is when the consistency of this sauce is just right for me. I usually thicken the sauce with potato flour, because the taste of this flour is imperceptible in the sauce. I have noticed that when I use wheat flour to thicken sauces, I can always taste it in the finished sauce.
Ingredients for dill sauce.
- 1 teaspoon of butter
- 500 ml vegetable broth or water
- 100 ml cream 30%
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- big bunch of dill (25 g)
- 1 and 1/4 teaspoon of potato flour
- 1 tablespoon of lemon juice
How to make dill sauce.
Pour 400 ml of broth into a pot, add butter, salt and pepper then bring it to a boil. Combine the cream with 100 ml of broth and potato flour in a cup. When the broth starts boiling, pour in the ingredients from the cup. Bring it all back to a boil and, stirring occasionally, simmer for 1-2 minutes. Next, add the finely chopped dill and lemon juice and continue cooking for 2 minutes. Serve the dill sauce hot or warm.
Good to know when making dill sauce.
It is good to make dill sauce with vegetable broth. Such a sauce will be more aromatic than the one made with water.
In order to avoid the formation of lumps in the sauce, it is worth mixing the sauce with a hand whisk. You don’t have to do it during the whole time, but at least in the beginning, when you combine the ingredients from the cup with the broth.
Do you like dishes with dill? If so, try our recipe for Cauliflower soup with dill.