Dillsauce (Austrian Cream Dill Sauce)

July 24, 2010

Dillsauce (Austrian Cream Dill Sauce) - kvalifood.com

Dillsauce is a roux-based Austrian sauce made with broth, milk, and sour cream, finished with a generous amount of fresh dill. It belongs to the family of classic Austrian white sauces alongside Schnittlauchsosse and Petersilsosse. Serve it over poached fish, boiled beef (Tafelspitz), boiled potatoes, bread dumplings, or hard-boiled eggs.

Ingredients

Serves 4

30 g butter
30 g all-purpose flour
250 ml beef broth (or vegetable broth)
200 ml whole milk
100 ml sour cream
25 g fresh dill fronds (~1 large bunch), finely chopped
1 tsp mustard, mild and smooth
salt, to taste
1 squeeze lemon juice (optional)
1 pinch nutmeg, freshly grated (optional)

Directions

Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes until the mixture is smooth and just barely turning pale gold. Do not let it brown.

Gradually pour in the broth while whisking continuously to prevent lumps. Once smooth, add the milk in a steady stream, whisking as you go.

Bring to a gentle boil, then reduce the heat and simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened and the raw flour taste is gone.

Remove from heat. Stir in the sour cream, mustard, and chopped dill. Season with salt, and add lemon juice and nutmeg if using.

Serve immediately.

Notes

Sour cream goes in off the heat (or over very low heat) to prevent curdling.
Dill goes in last to preserve its fresh flavor and color. Do not cook it in the sauce.
For a richer sauce, replace the milk with a 50/50 mix of milk and heavy cream.
If using dried dill, reduce the amount to about 2 tsp - but fresh is far better.
Leftover sauce reheats gently; do not boil.