This is my all time favourite sauce. It reminds me of both my grandmother who made it and loved it, and my father who loved eating it, and then my mum who would then make it for our family here in Australia.
The only ‘trick’ (if there is one) is a good stock, and really you can use any kind of chicken, beef, or vegetable stock, as long as it’s flavourful. If you don’t have a good stock, then you can use water, but swap the unsalted butter for a salted butter.
Another trick for this beauty is that you can serve it with almost everything. Here I’ve served it with chicken schnitzel, but it works just as good with a roast, or barbecued chicken, any kind of veal, or beef recipe and even wonderful with fish. Dill really lends itself it everything. And if you want to use more than I have listed, by all means.
50 grams of unsalted butter
50 grams of plain flour
500mls of chicken, beef, or vegetable stock / or water
Three to four tablespoons of dill leaves, stems removed and finely chopped
One (1) tablespoon of white vinegar
Three (3) tablespoons of sour cream
salt and white pepper, to taste
- In a saucepan over low heat, melt the butter without burning it and add the flour. Using a whisk, whisk the mixture for one minute to create a roux, or smooth paste. Make sure there are no lumps.
- Slowly add 100mls of stock, whisk and keep adding the stock until you have 100mls left
- Add the white vinegar and dill, keep whisking for another minute.
- Add the sour cream and whisk for two minutes until all the lumps are gone and the sauce is smooth. Let it simmer for about 30 seconds, add the last 100mls of stock, continue stirring for another 30 seconds and it’s done.
- Serve hot with your favourite meat or fish dish
Let me know if you tried this herb hero sauce and what you thought?
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)