Dill Sauce

Dill sauce is a fresh, slightly piquant, creamy sauce – one of the best choices alongside boiled meats and eggs.

1. In the butter (2 tablespoons) make a light roux with the flour (1 tablespoon) – fry it only until it starts to smell faintly, but does not take on colour.

2. Pour in the water (500 ml) and bring it to the boil, stirring smooth.

3. Stir in the finely chopped fresh dill (1 bunch).

4. Mix in the sour cream (300 ml) and cook it at a gentle simmer for a few minutes.

5. Season with sugar (1 teaspoon), vinegar (1 tablespoon), salt and pepper – aiming for a sweet-and-sour balance.

6. Serve it alongside boiled meat or boiled eggs.

Tip: It is a distinctly classic companion to boiled beef – the tart sauce nicely counterpoints the flavour of the meat.