Polish dill sauce: a creamy recipe

This creamy dill sauce combines stock, cream, fresh dill and a little flour. Make a light roux, gradually stir in the stock and add the dill near the end. Serve it with potatoes, vegetables or meat. The recipe makes about four servings.

Ingredients

• 1 large bunch of dill, about 30 g
• 250 ml vegetable or meat stock
• 100 ml cream, 30% fat
• 1 tablespoon butter and 1 level tablespoon plain flour
• 1 teaspoon lemon juice
• Salt and pepper to taste

Rinse, dry and finely chop the dill. Discard the thick stem ends and chop the tender stems with the leaves. If the stock is well seasoned, wait until the end before adding salt. Take the cream out of the fridge beforehand so it combines more easily with the hot liquid.

Step-by-step preparation

1. Melt the butter in a saucepan over low heat. Add the flour and stir for one minute to make a pale paste.
2. Gradually pour in the stock, whisking out any lumps before adding more.
3. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring around the edges of the pan too.
4. Add the cream and heat gently for 2 minutes without allowing it to boil vigorously.
5. Add the dill, lemon juice and pepper. Taste and add salt if needed.

Add the lemon juice a little at a time so it does not overpower the dill. The herbs should remain distinct, with the cream softening their flavour.

A smooth texture and balanced flavour

Mix the liquid slowly into the roux. If lumps form, whisk vigorously or strain the sauce before adding the dill. If it is too thick after cooking, add a few tablespoons of warm stock. If it is too thin, leave it over low heat a little longer, stirring regularly.

Adding dill at the end preserves its fresh flavour and colour. Frozen dill works too: add it without thawing and bring the sauce back to a gentle simmer. Dried dill has a different flavour, so add it gradually. Check the pepper before serving.

Serving and storing

Serve with potatoes, cauliflower, green beans or cooked carrots. Spoon it over meatballs or serve alongside Polish minced meat patties. For roasted vegetables and meat, mushroom sauce offers a different flavour.

Cool leftover sauce and refrigerate it in a closed container for up to two days. Reheat only the portion you plan to eat, stirring over low heat and adding a little water or stock if it has thickened. You can add fresh dill after reheating.

Choose the stock to suit the dish. Vegetable stock keeps the flavour mild and works well with cauliflower; meat stock suits meatballs. If using cooking liquid from vegetables, taste it first: a mild liquid may need seasoning, while a salty one may need no extra salt.

Serve the sauce in a small dish or spoon it directly over warm food. For cooked fish, thin it with another tablespoon of stock. A thicker sauce clings well to potatoes. Avoid cooking the herbs for too long, as their flavour will become less fresh.

If the sauce is ready before the rest of the meal, keep it covered over very low heat and stir occasionally. Check its thickness and seasoning before serving.

FAQ

Can I use sour cream instead of cream?

Yes. Use sour cream with 18% fat. Mix it with a few tablespoons of hot sauce, then pour it into the pan and heat gently without boiling vigorously.

Can I make it without flour?

Yes. Omit the butter and flour and gently simmer the stock and cream until slightly reduced. The sauce will be thinner than the roux version. Add the dill and lemon at the end.

What if the sauce is too sour?

Add a little cream or unsalted stock and taste again. If it becomes too thin, heat it for a little longer. Next time, add the lemon juice gradually.