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Dill Sauce for
Chicken or Beef
by June Meyers, 16 Aug 2011 |
Comment:
Dill grows wild in most
Hungarian gardens. Year after year it keeps reseeding
itself. It grows to great heights. Cool green lacey
fronds, pungent with the familiar aroma, waiting to be
stripped for sauces and salads. Mature plants, top-heavy with
seed heads will be hung upside down in the canning
kitchen to dry for squash and pickles. This dill sauce
has a creamed base, is sweet-sour and served hot over
boiled beef and vegetables after the soup has been
consumed as well as over boiled chicken after the
chicken soup has been consumed.
-
1½
tablespoons soft butter
-
1½
tablespoons flour
-
1 cup of milk
or water or stock
-
1½ teaspoons
good vinegar
-
½ teaspoon
sugar
-
1 teaspoon
fresh dill, chopped
-
⅛ teaspoon
salt
This is a basic
cream sauce. Start by melting
the butter in a saucepan.
Sprinkle the flour over the
butter, stirring and cooking
until the mixture foams up. Do
not let it brown.
Stir in the milk,
water or stock and continue
stirring to avoid the forming of
lumps. When thickened, stir in
vinegar, sugar, fresh dill and
salt. Taste and, if needed,
adjust seasoning. Yield: Over
1 cup. This recipe can be
doubled or tripled if more is
needed.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 16 Aug 2011] |
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