June Meyer's Authentic Hungarian Dill Sauce for Meat or Poul

Title:
June Meyer's Authentic Hungarian Dill Sauce for Meat or Poul

Yield:
2 Servings

Categories:
Hungary,
Sauce




Ingredients:





 1 1/2 tb Soft butter


 1 1/2 tb Flour


     1 c  Milk or water or stock


 1 1/2 ts Good vinegar


   1/2 ts Sugar


     1 ts Fresh dill chopped


   1/8 ts Salt






 Dill grows wild in most Hungarian gardens. Year after year it keeps


 reseeding itself. It grows to great heights. Cool green lacey fronds,


 pungent with the familiar aroma, waiting to be stripped for sauces and


 salads. Mature plants top heavy with seed heads will be hung upside down in


 the canning kitchen to dry for squash and pickles. This dill sauce has a


 creamed base, is sweet-sour and served hot over boiled beef and vegetables


 after the HUNGARIAN BEEF SOUP has been consumed. Also serve hot over boiled


 chicken after the HUNGARIAN CHICKEN SOUP has been consumed.


 


 Regards, June Meyer.


 


 You are going to make a basic cream sauce. Start by melting the butter in
a


 saucepan. Sprinkle the flour over the butter, stir and cook until the


 mixture foams up. Do not let it brown. Stir in the milk, water or stock and


 cook stirring so no lumps form. When thickened, stir in vinegar, sugar,


 fresh dill and salt. Taste and adjust seasoning if needed. Makes over 1


 cup. This recipe can be doubled or trippled if more is needed.


 


 If you try one of my recipes please tell me what you think.


                   E-Mail me at: june4@interaccess.com


 


 Walt


 Posted to EAT-L Digest 25 November 96


 


 Date:    Tue, 26 Nov 1996 22:50:04 -0500


 


 From:    Walt Gray