Polish Dill SaucePosted in : Polish on by : Daphne
First, if you are using dried Dill, place it in a bowl and add a 1/2 cup of boiling water to soften it and allow the oils to be released. Set to the side for a few minutes.
Melt the Butter.
Add the Flour and begin to stir. This is called the Roux and is the base to most sauces. Also, add pepper at this time.
Once it begins to bubble, add the broth * and stir until bubbly.
Allow to cook for another minute or two, until thickened.
If using dried Dill in the hot water, add now and heat back to bubbling and thickened. Otherwise, remove from heat and add the fresh Dill. If you are using Cream, Sour Cream, or Lemon Juice (but not all together in the sauce!), now is when you would add them.
Season with salt to taste.
I served this sauce with Polish Meatballs, Mashed Potatoes and Sweet Peas. Again, if you are wondering whether a picky eater will enjoy this, my children and several picky food friends lap this right up!
* If using drippings from a dish, such as I did with Onion Stuffed Chicken Legs, remove the liquids from bottom of baking or frying pan and place in freezer or refrigerator for a few minutes until grease is at top of liquid. Use spoon to carefully scoop out grease, leaving the liquids underneath.