Czech dill sauce became popular in the Czech Republic during the 20th century, particularly in the mid-20th century, as a result of cultural influences and changes in culinary preferences. The sauce's rise in popularity coincided with the availability and introduction of new ingredients and flavors in Czech cooking. It is believed that the sauce was influenced by the French culinary tradition, which often incorporates various sauces to accompany meat dishes. The use of dill in the sauce may also be attributed to the influence of neighboring countries, where dill is a common herb in their cuisines.
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
Roux
3 tbsp all-purpose flour
55 g butter
...add slowly
720 ml beef broth
...add lastly
3 fresh dill(no stems)
180 ml double cream
3 tbsp sugar
2 tbsp apple vinegar
1 tsp salt
Directions
1
- Create roux.
- Pour in beef broth slowly.
- Cook out flour for 20 minute and reduce until thick.
- Add last ingredients.
- Rest for 5 minutes and the serve.
This is perfect sauce for any kind of slow cooked beef. This sauce is also traditionally served with czech bun dumpling.
Ingredients
Roux
3 tbsp all-purpose flour
55 g butter
...add slowly
720 ml beef broth
...add lastly
3 fresh dill(no stems)
180 ml double cream
3 tbsp sugar
2 tbsp apple vinegar
1 tsp salt
Directions
1
- Create roux.
- Pour in beef broth slowly.
- Cook out flour for 20 minute and reduce until thick.
- Add last ingredients.
- Rest for 5 minutes and the serve.