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Traditional Dill Sauce

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Anonymous (not verified)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Fish broth/Chicken broth 1 Cup (16 tbs)
  Egg yolk 1
  Sour cream 1⁄4 Cup (4 tbs)
  Minced dill weed/2 teaspoons dried whole dill weed sprigs of fresh dill weed 2 Tablespoon

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly.
Gradually stir about one-fourth of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly.
Cook 5 minutes, stirring constantly.
Remove from heat; stir in sour cream and 2 tablespoons dillweed.
Cook over low heat just until heated (do not boil).
Garnish with sprigs of fresh dillweed, if desired.
Serve sauce over fish or seafood.

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