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.