Dill Sauce (Dillensauce) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 3 dessertspoons finely chopped dill | 1/4 pint sour cream | 1 cup clear beefbroth or stock |
| 1 tablespoon butter | 1 tablespoon flour | half a lemon |
| 1 | Melt the butter and saute 1 dessertspoon of the dill in this. Add the butter, taking care not to let it get brown. Pour the cold stock on this, stir well, bring to the boil and simmer slowly after you have added salt, the juice of half a lemon, a pinch of sugar. After five minutes, add the two dessertspoons of dill and the sour cream, simmer a little longer, but don't let it boil. Serve with beef or braised veal. |