Dill sauce is a mild, creamy and aromatic sauce that is easy to prepare with just a few basic ingredients. It goes well with cooked meat, fish, potatoes and vegetables, and fresh dill gives it a distinctive smell and taste.
Tags: vegetarian recipe, vegan (if made with oil and plant-based milk), for the heart, for the brain, for the stomach, for Hashimoto's, for hypothyroidism, quick and easy.
Preparation time: 20-25 minutes.
Ingredients: 2 tablespoons of unsalted butter or oil, 2 tablespoons of flour, 300 ml of milk or soup, 2-3 tablespoons of fresh dill (finely chopped), a pinch of salt, a pinch of pepper, a few drops of lemon juice (optional).
Preparation:
1. Melt the butter in a saucepan at a medium-low temperature (3 out of 6).
2. Add flour and fry briefly for 1-2 minutes, stirring constantly, until the flour smells slightly, but does not change color.
3. Gradually add warm milk or soup, stirring constantly with a whisk to obtain a smooth sauce without lumps.
4. Cook at a low temperature or medium-low (2-3 out of 6) until the sauce thickens to the desired thickness, stirring occasionally.
The dill sauce thickens for about 5–10 minutes.
If you want a thicker sauce, cook for another 2-3 minutes. If it becomes too thick, add a little milk or soup and stir.
5. At the end, add finely chopped dill, salt and pepper. Stir. Remove from the stove.
6. Add lemon juice if using* (see note).
Note on lemon juice
If you add lemon juice, you must eat the sauce within 24 hours.
For a vegan:
- Use oil
- Unsweetened plant-based milk: soy milk, oat milk, almond milk.
Storage and shelf life:
- Store the dill sauce in a closed container in the refrigerator.
- Shelf life: 2–3 days.
- Before use, reheat at a low temperature (2 out of 6) while stirring.
- If the sauce thickens during storage, add a little milk or soup to restore the creamy texture.
The dill sauce is best served warm with cooked beef, cooked chicken, baked fish, cooked potatoes or baked potatoes or cooked veggies or baked vegetables.
Sos od mirođije je blag, kremast i aromatičan sos koji se lako priprema od nekoliko osnovnih sastojaka. Odlično se slaže uz kuvano meso, ribu, krompir i povrće, a sveža mirođija mu daje prepoznatljiv miris i ukus.
Oznake: vegetarijanski recept, vegan (ako se pravi sa uljem i biljnim mlekom), za srce, za mozak, za stomak, za Hasimoto, za hipotireozu, brzo i lako.
Vreme pripreme: 20-25 minuta.
Sastojci: 2 kašike neslanog putera ili ulja, 2 kašike brašna, 300 ml mleka ili supe, 2–3 kašike sveže mirođije (sitno seckane), prstohvat soli, prstohvat bibera, nekoliko kapi soka od limuna (opciono).
Priprema:
1. U šerpi otopiti puter na srednje niskoj temperaturi (3 od 6).
2. Dodati brašno i kratko propržiti 1–2 minuta uz stalno mešanje, dok brašno blago ne zamiriše, ali ne promeni boju.
3. Postepeno dodavati toplo mleko ili supu, uz neprestano mešanje žicom za mućenje kako bi se dobio gladak sos bez grudvica.
4. Kuvati na niskoj temperaturi (2-3 od 6) dok se sos ne zgusne do željene gustine, uz povremeno mešanje.
Sos od mirođije se zgušnjava oko 5–10 minuta.
Ako želiš gušći sos, kuvaj još 2–3 minuta. Ako postane pregust, dodaj malo mleka ili supe i promešaj.
5. Na kraju dodati sitno seckanu mirođiju, so i biber. Promešajte. Skloniti sa sporeta.
6. Dodati sok od limuna ako koristite* (vidi napomenu).
Napomena za sok od limuna
Ako dodajete sok od limuna morate pojesti sos u roku od 24 sata.
Za vegan:
- Koristiti ulje
- Nezasladjeno biljno mleko: sojino mleko, ovseno mleko, bademovo mleko.
Čuvanje i rok trajanja:
- Sos od mirodjije čuvati u zatvorenoj posudi u frižideru.
- Rok trajanja: 2–3 dana.
- Pre upotrebe podgrejati na niskoj temperaturi (2 od 6) uz mešanje.
- Ako se sos zgusne tokom čuvanja, dodati malo mleka ili supe da se vrati kremasta tekstura.
Sos od mirodjije je najbolje poslužiti topao uz kuvanu junetinu, kuvanu piletinu, ribu, kuvan krompir ili krompir ili kuvano povrce ili peceno povrce.
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