Paula @ Gracefilled Moments Embarking on a culinary journey to connect with my Ukrainian and Slovak roots, I decided to start with a classic. This journey began with a simple yet flavorful dish: Koprová omáčka, or Slovak Dill Sauce. While the prospect of cooking something unfamiliar initially felt daunting, I quickly realized that this classic recipe is surprisingly easy to make. After browsing countless recipes on Pinterest, I found a surprising amount of consistency in the ingredients and methods. The result? A creamy, rich, and incredibly savory sauce that exceeded my expectations. This first successful attempt has given me the confidence to explore more complex and challenging dishes from my heritage.
Take A Look
Slovak Dill Sauce (Koprová omáčka)
Experience the magic of this Slovak Dill Sauce, crafted with a delicate balance of fresh dill, rich cream, and a touch of acidity. The result is a smooth and flavorful sauce that perfectly complements a variety of dishes. Like meats, potatoes, eggs and vegetables.
simple-
Prep time: 10 minutes -
Rest time: 5 minutes -
Cook time: 20 minutes -
Total time: 35 minutes
Ingredients
| 3 | Tbsp Butter |
| 3 | Tbsp Cornstarch |
| 3 | Cups Chicken broth |
| 1 | Cup Heavy Whipping cream |
| 2 | Cups Milk |
| 1-2 | Tbsp Dill weed |
| 1 | Tsp Sugar |
| 1 | Tbsp Vinegar (White). Vinegar goes in last. |
| Salt & Pepper to taste |
Utensils
- Dutch oven or soup/stock pot
- Wisk/wooden spoon
- Measuring cups and spoons
- Storage container
Steps of preparation
- Preparing the Rue’- Melt butter in Dutch oven/pot, add corn starch whisking/stirring quickly.
- Slowly pour in chicken broth while still whisking quickly. (trying to avoid clumping)
- Slowly whisk in heavy whipping cream.
- Add sugar and dill combining within.
- Stir in milk.
- Take pot off heat, let stand for about 5 minutes.
- Add vinegar and stir ( this is done last and slightly cooled to avoid curdling of milk).
- Serve and Enjoy!
Notes
— This dill sauce will thicken more as it cools or refrigerated so you may need to add more milk when you reheat to thin it.
— If to thin for your liking you can add more heavy whipping cream, begin with 1/2 cup first, then add more if needed.
— Store in an airtight container for up to a week.
— I wouldn’t freeze this because of milk and vinegar within.
What to serve this dill sauce with
— Any style eggs
— Baked, grilled or fried meats or chicken and white fish
— Baked, boiled, fried, scalloped or mashed potatoes
— Over vegetables such as asparagus, brussel sprouts, peas or green beans.
This Slovak Dill Sauce has truly exceeded my expectations. I initially made a large batch, not quite sure what to do with it all, and I’ve been pleasantly surprised by its versatility. Over soft-boiled eggs, was my favorite. The sauce added a delightful savory tang to boiled parsley potatoes, and let’s not forget the baked chicken – the sauce provided a refreshing counterpoint to the richness of the meat.
But the beauty of this recipe lies beyond these few examples. I’m certain you’ll discover your own favorite pairings. Perhaps you’ll drizzle it over roasted vegetables, or as a marinade for fish. The possibilities are truly endles
Give it a try. You might just find yourself reaching for it again and again, as I undoubtedly will.
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I love dill pickles and I know I will love this sauce. I would have never thought of adding dill.
I really like it so I’m sure you will too. So far I’ve had it on soft boiled eggs, chicken and vegetables.
Hi Paula – Thanks for your visit to Our New Vista! And thanks SO much for this recipe. My background is Slovak, my husband’s is Ukrainian – and I never heard of this sauce. It would be wonderful on salmon and I hope to try it very soon!
Hey Ann, yay! my paternal side is Slovak and my maternal side is Ukrainian.