Czech Dill Sauce with Egg and Potatoes

Name: Czech Dill Sauce with Egg and Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 60 g butter; 60 g plain flour; 500 ml whole milk; 200 ml whipping cream; 2 handfuls dill; 1 tablespoon vinegar; 10 g granulated sugar; salt; 4 pcs eggs; 800 g potatoes; 2 l water

Jakub SýkoraEggCzech Cuisine x se líbilo

Dill sauce with egg and potatoes belongs to the lunches we remember from childhood, and you can cook it in under an hour. A buttery roux, milk, and cream make a smooth base that you flavor with a handful of fresh dill and balance with vinegar and a pinch of sugar. You serve it with hard-boiled eggs and boiled potatoes, so it feeds the whole family from a single pot.

Příprava: 15min

Vaření: 35min

CELKOVÝ ČAS: 50min

Step by step process

Cook the potatoes and eggs

1
Start the dill sauce by prepping the potatoes. Peel them, cut into quarters, and drop them into a pot. Cover with cold water, add salt, and boil for 20 minutes until tender.
2
Place the eggs in a smaller pot, cover them with water, and boil for 10 minutes until firmly set. Then cool them under cold running water, tap the shells, and peel them carefully.

Make the roux and sauce

3
Melt the butter in a heavy pot over medium heat, then sprinkle in the plain flour. Stir constantly and let the mixture lighten for about 2 minutes into a pale, fragrant roux without letting it brown.
4
Pour milk into the roux, whisk it smooth, and cook for 5 minutes, stirring occasionally, until the sauce thickens.
5
Pour in the cream and stir in the chopped fresh dill. Warm everything for 3 minutes, then season with vinegar, sugar, and salt until pleasantly sweet-and-sour.