Sos Koperkowy

May 27, 2012

Sos Koperkowy - kvalifood.com

Sos koperkowy is Polish dill sauce – a roux-thickened broth and cream sauce finished with fresh dill. It is quick to make and traditionally served with fish, meatballs (pulpety), or boiled potatoes.

Makes ca. 350 ml (4 servings)

Ingredients

240 ml chicken (or vegetable) broth
80 ml heavy cream (30% fat)
1 tbsp butter (14 g)
1 tbsp all-purpose flour (8 g)
1 bunch fresh dill, finely chopped (about 30 g)
1 tsp lemon juice
salt, to taste
white pepper, to taste

Directions

Melt butter in a saucepan over medium heat. Add flour, stir continuously about 1 minute until it bubbles and turns slightly golden.
Gradually pour in broth while whisking constantly. Bring to a simmer.
Slowly stir in the cream. Cook 2-3 minutes, stirring, until the sauce coats the back of a spoon.
Season with salt, white pepper, and lemon juice.
Remove from heat. Stir in the chopped fresh dill. Serve immediately.

Notes

Always add dill at the end or off heat – cooking kills the flavor and color.
Replace heavy cream with sour cream for a tangier, equally traditional version. Add off heat to prevent curdling.
Optional garlic: cook 2 crushed cloves in the butter before adding flour.
Serve with steamed or poached fish, Polish meatballs, boiled potatoes, or vegetables.