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Weed Dill Sauce

Updated: May 16

  • A wonderful weed dill sauce that goes fantastically with new potatoes, meatballs, fashir steaks, cooked vegetables. Simple and quick, follow the recipe.

Ingredients: simple, total time: 15 min.
  • 1 Tablespoon of oil

  • 1 cube of butter/ 20 g

  • 2–3 Tablespoons of finely chopped weed dill

  • salt to taste

  • white pepper

  • 2 Tablespoons of flour

  • 2–3 Tablespoons of sour cream

  • 160 ml water or broth/ or as needed for sauce

  • 1 teaspoon apple acid vinegar

Preparation:
  1. Fry the flour in butter and oil (as for a dip), until it turns a little yellow.

  2. Add chopped dill, add water as needed and stir quickly.

  3. Add salt, pepper, and stir until the sauce thickens.

  4. When the sauce is ready, remove it from the heat and add the sour cream and apple acid vinegar. Stir well, control taste, add season if needed.

  5. When the sauce has cooled to room temperature, transfer it to the refrigerator for 30 minutes before serving.

  6. Serve with meatballs and new potatoes.

Buon appetito!


NOTE:

  • If you make this sauce with broth, then at the end control the taste and add a little salt, because the broth is already salty by itself.

  • Keep in the refrigerator for 3 to 4 days. Add liquid if it thickens.


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