RecipesDill sauce with a caramel base
This dill sauce has a pleasantly sweet and sour taste due to the caramel base with vinegar, which softens the sharpness of the vinegar, and the resulting flavor is different than…
Ingredients (what you need)
Broth
500 g beef chuck (or round)
2 large carrots
1 parsley root
1 slice of celery
1 onion
5 allspice berries
5 whole black peppercorns
salt
Sauce
500 ml beef broth
300 ml cooking cream
200 ml milk
1 bunch of dill
salt
ground pepper
1 thicker slice of butter
2-3 tablespoons of sugar
4 tablespoons of vinegar
2-3 tablespoons of flour for thickening
lemon juice for seasoning
1 teaspoon of butter for smoothing
Recipe steps
First, we fill a larger pot with water (1.5-2 liters) along with vegetables and spices for the broth, and once the water starts to boil, we add the meat to seal it in and keep it juicy. We then maintain the temperature just below boiling point and simmer for about four hours. We regularly skim off any foam and add water as needed.
Once the meat is tender, we take it out, slice it, and pour a few ladles of broth over it to keep it juicy. We filter the remaining broth and set aside 500 ml for the sauce. The rest of the broth can be used for soup or frozen as a base for a future sauce.
In a pot, we melt a piece of butter and add three tablespoons of sugar, ensuring that the sugar does not burn. Once the sugar has dissolved, we stir in vinegar and let it boil for a while to evaporate the water. We then add cold broth mixed with milk and smooth flour. We whisk the entire mixture to prevent lumps from forming.
We let the mixture simmer gently for half an hour, stirring occasionally with a whisk. Then, we add chopped dill and cream at room temperature to prevent the sauce from curdling. We let it cook for a while and then turn it off.
Season with salt or a few drops of lemon juice and delicately enhance it with a teaspoon of butter.
Serve the sauce with the meat that we warmed in the broth, along with a side of potatoes or dumplings.
Additional information about the recipe Dill sauce with a caramel base
Dill sauce with a caramel base is an innovative gourmet dish that combines the traditional flavor of dill with a surprisingly sweet and rich caramel touch. This unique recipe brings a new dimension to the popular Czech sauce, which is often served with meat or dumplings. The caramel adds depth to the sauce and contrasts with the refreshing herbs, creating a perfect harmony on the plate. It is suitable not only for lovers of traditional cuisine but also for those who enjoy experimenting with new flavors.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
