Southern Dill Sauce
|All-purpose flour||2 Tablespoon|
|Chicken broth/Fish broth||1 Cup (16 tbs)|
|Egg yolk||1 , beaten|
|Commercial sour cream||1⁄4 Cup (4 tbs)|
|Dill weed/Dried whole dill weed - 2 teaspoons||2 Tablespoon, minced (Use Fresh)|
1 In a saucepan, melt butter over low heat.
2 Add in flour, stirring until smooth.
3 Cook for 1 minute, stirring constantly.
4 Gradually pour in the fish stock.
5 Cook over medium heat, stirring constantly, until thick and bubbly.
6 Gently blend about one-fourth of hot mixture into egg yolk.
7 Add to the remaining hot mixture, stirring constantly.
8 Cook for 5 minutes, stirring constantly.
9 Remove from the heat.
10 Stir in sour cream and 2 tablespoons dillweed.
11 Cook over low heat without boiling.
12 Serve garnished with sprigs of fresh dillweed (optional)
13 Excellent over fish or seafood.
Serving size: Complete recipe
Calories 569 Calories from Fat 363
% Daily Value*
Total Fat 41 g63.5%
Saturated Fat 23.6 g117.9%
Trans Fat 0 g
Cholesterol 279.5 mg93.2%
Sodium 722.7 mg30.1%
Total Carbohydrates 43 g14.4%
Dietary Fiber 4.9 g19.6%
Sugars 3.3 g
Protein 14 g27.9%
Vitamin A 61% Vitamin C 25.9%
Calcium 63% Iron 91.9%
*Based on a 2000 Calorie diet