Luxurious creamy dill sauce according to grandma – ready in 20 minutes

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Luxurious creamy dill sauce according to grandma – ready in 20 minutes recept

Name: Luxurious creamy dill sauce according to grandma – ready in 20 minutes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 large handful of fresh dill (approx. 40 g), part for the start, part for the end; 1 large tablespoon plain flour; 400–500 ml stock (vegetable or beef); salt to taste; 1–2 tablespoons wine vinegar (depending on acidity); 200 ml sour cream (or cultured cream); boiled potatoes, bread dumpling, hard‑boiled eggs or cooked beef/veal

Easy to prepare
4 serving
20 minutes

Jan, 17. 12. 2025

Print recipe

Quick creamy dill sauce according to grandma in 20 minutes. A simple recipe from fresh dill, stock and cream – tips for seasoning and serving.

Creamy, slightly tangy and scented with fresh dill – that’s how a genuine dill sauce tastes, which will perfume the whole kitchen and with a few ingredients conjure up a Sunday lunch. This lightning-fast recipe stays true to tradition yet is not demanding in time or technique. Serve with eggs, beef, veal or just with potatoes and dumplings – it will always be excellent.

For 4 serving

Ingredients

Omáčka:

1 large handful of fresh dill (approx. 40 g), part for the start, part for the end
1 large tablespoon plain flour
400–500 ml stock (vegetable or beef)
salt to taste
1–2 tablespoons wine vinegar (depending on acidity)
200 ml sour cream (or cultured cream)

To serve:

boiled potatoes, bread dumpling, hard‑boiled eggs or cooked beef/veal

Preparation procedure

Dill and roux base: Wash the larger half of the dill, dry and chop finely. In a pot briefly sauté in a teaspoon of butter or a little oil, dust with flour and stir for about 30–40 seconds until the flour becomes translucent.
Adding liquid and simmering: Gradually whisk in the hot stock, season with salt and cook for 6–8 minutes at a gentle simmer, until the sauce thickens and the dill softens.
Seasoning: Reduce the heat, stir in the wine vinegar (start with one tablespoon, add more if needed), briefly cook for 1 minute.
Enriching with cream: Mix the sour cream in a bowl with a ladle of hot sauce, then pour back into the pot. Do not boil vigorously, just heat through so the sauce does not curdle.
Finish: Stir in the remaining fresh dill for a fresh aroma, adjust with salt and vinegar if needed. Serve hot.

Servings: 4

Total preparation time: 20 minutes

Tips

Adjust the acidity by tablespoons of vinegar – it should be pleasantly fresh, not sharp.
For extra smoothness you can strain the sauce before adding the final dill.
Only have dried dill? Use less (about 1–2 teaspoons) and add it to the stock so it can soften.

Conclusion

Dill sauce is love at first spoonful – simple, cheap and unbelievably good. Ready in no time, yet rich in flavor. Cook it in double quantities: with eggs and potatoes it will make a great quick lunch or dinner.