06-03-2005, 01:34 PM
This delicate sauce is delicious with fish.
2 tablespoons shortening
2 tablespoons butter
1 cup chopped and firmly packed
fresh young dill weed
1 teaspoon granulated sugar
Salt, to taste
2 cups chicken broth
2 to 3 tablespoons flour
1 cup milk
1/2 cup light cream
4 tablespoons vinegar
Juice of 1/2 lemon
1/4 teaspoon white pepper
1/2 cup light cream
1 cup sour cream
In large saucepan, melt shortening and butter over medium heat. Add dill, sugar and salt. Stir until thoroughly heated. Add chicken broth and bring to a boil. Mix flour with milk and 1/2 cup light cream. Pour mixture into boiling liquid, stirring constantly with whisk. Reduce heat. Add vinegar, lemon juice and white pepper. Simmer for at least 20 minutes, stirring occasionally.
In small bowl, mix remaining 1/2 cup light cream with sour cream. Slowly spoon some of the hot sauce into cream mixture to warm it. Then add to remaining hot sauce. Cover. Keep warm for 5 minutes before serving.
2 tablespoons shortening
2 tablespoons butter
1 cup chopped and firmly packed
fresh young dill weed
1 teaspoon granulated sugar
Salt, to taste
2 cups chicken broth
2 to 3 tablespoons flour
1 cup milk
1/2 cup light cream
4 tablespoons vinegar
Juice of 1/2 lemon
1/4 teaspoon white pepper
1/2 cup light cream
1 cup sour cream
In large saucepan, melt shortening and butter over medium heat. Add dill, sugar and salt. Stir until thoroughly heated. Add chicken broth and bring to a boil. Mix flour with milk and 1/2 cup light cream. Pour mixture into boiling liquid, stirring constantly with whisk. Reduce heat. Add vinegar, lemon juice and white pepper. Simmer for at least 20 minutes, stirring occasionally.
In small bowl, mix remaining 1/2 cup light cream with sour cream. Slowly spoon some of the hot sauce into cream mixture to warm it. Then add to remaining hot sauce. Cover. Keep warm for 5 minutes before serving.