Name: Dill Sauce with Bread Dumplings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 4 pcs eggs; 50 g butter; 40 g plain flour; 500 ml milk; 200 ml cream; 30 g dill; 1 tablespoon vinegar; 1 teaspoon caster sugar; salt; black pepper; bread dumpling

Step by step process

Preparation

1
For the dill sauce and garnish, first hard-boil the eggs, about 9-10 minutes from boiling, then cool them in cold water, peel, and cut lengthwise into halves. Set aside.
2
Wash the dill thoroughly, dry it, and finely chop. Measure the milk and cream, get the vinegar and sugar ready, and keep a saucepan with a whisk and wooden spoon within reach for smooth cooking.

Cooking

3
Melt the butter in a saucepan over medium heat, add the flour, and stir constantly to make a light roux. Stir for about 2-3 minutes, until the roux lightens and starts to smell nutty. Do not let it brown.
4
Slowly pour cold milk into the roux while whisking constantly to prevent lumps. Cook, stirring occasionally, for 8-10 minutes, until the sauce thickens and is smooth.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
5
Stir in the chopped dill, season with vinegar, salt, ground pepper, and sugar to taste. Simmer briefly so the dill releases its flavor and aroma. Lower the heat, add the cream, mix thoroughly, and gently heat without boiling. If needed, adjust the thickness with a little milk and season to taste.
TIP:
Add the cream to the sauce only at the end and heat it briefly without boiling to prevent curdling. If you need to thin the sauce, use milk instead and apply gentle heating.

Serving

6
Divide the finished sauce among warmed plates, arrange slices of bread dumpling and halves of hard-boiled eggs alongside, pour the sauce over both the dumplings and the eggs, and serve immediately as a main course. Keep the sauce warm until serving so it retains its creamy consistency.