The sauce is delicious on vegetable fritters, baked potates, baked fish, chicken, broccoli, green beans - the list could go on and on. You can serve it as a dipping sauce for hors d’oeuvres, serve it cold on cold cuts or warmed on hot meats. The sauce is thin, smooth, and cream-colored with flecks of green dill. Fresh dill is the key to the success of this sauce. Although dried dill could be used in an emergency, only fresh dill will fully develop the sauce’s delightfully different flavor.
1/4 cup butter
1/4 cup flour
1/8 tsp white pepper
2 cups chicken stock
1/4 cup half-and-half cream
Salt to taste
1-1/2 tsp sugar
1 Tbsp cider vinegar
1/4 cup chopped fresh dill
Melt butter in a medium-sized saucepan over medium heat. Mix the flour and pepper and stir into the butter with a wire whisk until smooth.
Add 1/2 of the stock gradually, stirring constantly with wire whisk.
Blend the stock with the flour mixture until sauce is smooth and thickened.
Stir in the remaining stock gradually, then bring to a boil, stirring constantly. Reduce heat and simmer for 10 minues, stirring frequently.
Add the cream slowly to the sauce, stirring constantly with wire whisk.
Add the salt, sugar and vinegar and stir until salt and sugar have dissolved.
Stir in the dill and simmer for 5 minutes longer to blend the flavors. Beginners should prepare this sauce in a double boiler to insure smoothness. This makes about 2-1/2 cups of sauce.