Traditional Dill Sauce
|All purpose flour||2 Tablespoon|
|Fish broth/Chicken broth||1 Cup (16 tbs)|
|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.