Dill Sauce

The dill sauce is a thumb by pi recipe, as the consistency can be made however you like it).

I made a roux for about 4 servings using about 3 tablespoons butter and flour. Toast it nicely, then deglaze with beef broth (or vegetable soup for the beef refuseniks) and slowly pour on. Whisk until smooth and watch the consistency. If you don’t have any soup at home, you can also prepare the sauce with soup cubes, add half a cup of frozen dill and let it simmer for a short time. If the consistency is not right, add a little more soup if necessary. Keep warm on low heat and add 1 cup of cream before serving. Season again and add the remaining dill and serve the dill sauce warm.

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