As you can see, I’m still craving dill. Where I live right now (I’m mighty mysterious, aren’t I?), creamy dill sauce is a traditional dish. Oddly enough, its renome hasn’t managed to cross the country’s frontier mountain ranges and so remains virtually unknown abroad. If I were to describe what it tastes like, I’d say it’s not unlike ranch dressing – creamy and herby and just the right amount of tart. And very dill-y! Served warm, it’s absolutely magical, and although it’s on the hearty side (owing to copious amounts of cream) it goes down very well as a comfort food that’s also a proper meal. Moreover, you’ll be flabbergasted by how easy it is to prepare!
Warm Creamy Dill Sauce
In a large saucepan, melt 3 tbsp butter on medium heat, then add 3 tbsp flour and fry for a couple of minutes, stirring constantly, until you get a homogenous, vanilla coloured mush. Add 500 ml vegetable stock and cook for 20 minutes, stirring occasionally, until the mixture thickens. Following that, add a heaping handful of finely chopped dill and 100 ml of milk, and bring everything to a boil. Lower the heat and add 200 ml whipping cream and 3 tbsp sour cream. Stir everything to combine, season with salt and pepper and 1 tbsp apple cider vinegar, or more if required. And you’re done! Traditionally, this sauce is served alongside dumplings over a slab of beef shoulder, but it’s excellent with baked potatoes, or just plain white bread and a hard-boiled egg.