Dill Sauce

Name: Dill Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 1 kg peeled beef shoulder; 2 larger peeled carrots; ¼ peeled celeriac; 1 medium peeled parsley root; 1 medium peeled onion; 3 peeled garlic cloves; 3 bay leaves; 5 allspice berries; 10 black peppercorns; 1 teaspoon salt + salt to taste; 1 l beef broth, in which we cooked the meat; 30 g chopped fresh dill without stems; 60 g butter; 40 g plain flour; 250 ml cream, min. 31%; 3 tablespoons vinegar; 70 g granulated sugar; This dish is best enjoyed with a glass of well-chilled beer.; bread dumplings

4 SERVINGS

Under an hour

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Buy all ingredients right below the recipe

BEEF BROTH AND FLAVOR BASE

1 kg peeled beef shoulder
2 larger peeled carrots
¼ peeled celeriac
1 medium peeled parsley root
1 medium peeled onion
3 peeled garlic cloves
3 bay leaves
5 allspice berries
10 black peppercorns
1 teaspoon salt + salt to taste

SAUCE

1 l beef broth, in which we cooked the meat
30 g chopped fresh dill without stems
60 g butter
40 g plain flour
250 ml cream, min. 31%
3 tablespoons vinegar
70 g granulated sugar

DISH PAIRING WITH BEER

This dish is best enjoyed with a glass of well-chilled beer.

SIDE DISH

bread dumplings

BROTH PROCEDURE

1
Cut the vegetables into two large pieces and place them in a pot with the meat. Pour in cold water and bring to a boil. Once the water starts bubbling, reduce the heat to minimum and skim off the foam that forms on the surface with a ladle.
2
Once the foam stops forming, add the spices, salt, and simmer slowly, uncovered, until tender, approximately 3 hours.
3
Remove the tender meat, strain the broth through a fine sieve, use a portion for the sauce, and freeze the rest for later use. Slice the meat and serve with the sauce.

SAUCE PROCEDURE

1
In a saucepan over medium heat, melt 60 g of butter, add the flour, and sauté for 2 minutes, stirring constantly. Pour in the broth, mix thoroughly with a whisk, bring to a boil, reduce the heat to one-third, and simmer for 20 minutes. Stir occasionally.
2
Pour in the cream, add sugar and vinegar, and mix. Season with salt to taste and stir. Bring to a boil again, add finely chopped dill, mix, and cook over medium heat for 3 minutes. Remove from heat and let rest for 5 minutes before serving.
3
Serve with sliced cooked beef and bread dumplings.

Tip

If you want a perfectly smooth sauce, you can strain it through a fine sieve before adding the chopped dill. You can boil tough dill stems in the sauce to add flavor. Remove them before adding the chopped dill. If you prefer the sauce sweeter or sourer, add more sugar or vinegar, respectively. If you oversalt the sauce, you must mix the salt perfectly so it dissolves in the sauce. Only then taste and add a little more salt if necessary. Always add dill at the very end. Longer cooking would make it turn gray. You can serve it without meat and instead of bread dumplings, with boiled potatoes and a hard-boiled egg.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef