for veggies, taters, fish, etc.
1/4 cup butter
1/4 cup flour
1/8 tsp white pepper
2 cups chicken stock
1/4 cup half-and-half cream
Salt to taste
1-1/2 tsp sugar
1 Tbsp cider vinegar
1/4 cup chopped fresh dill
Melt butter in a medium-sized saucepan over medium heat. Mix the flour and pepper and stir into the butter with a wire whisk until smooth.
Add 1/2 of the stock gradually, stirring constantly with wire whisk.
Blend the stock with the flour mixture until sauce is smooth and thickened.
Stir in the remaining stock gradually, then bring to a boil, stirring constantly. Reduce heat and simmer for 10 minues, stirring frequently.
Add the cream slowly to the sauce, stirring constantly with wire whisk.
Add the salt, sugar and vinegar and stir until salt and sugar have dissolved.
Stir in the dill and simmer for 5 minutes longer to blend the flavors. Beginners should prepare this sauce in a double boiler to insure smoothness. This makes about 2-1/2 cups of sauce.
1/4 cup butter
1/4 cup flour
1/8 tsp white pepper
2 cups chicken stock
1/4 cup half-and-half cream
Salt to taste
1-1/2 tsp sugar
1 Tbsp cider vinegar
1/4 cup chopped fresh dill
Melt butter in a medium-sized saucepan over medium heat. Mix the flour and pepper and stir into the butter with a wire whisk until smooth.
Add 1/2 of the stock gradually, stirring constantly with wire whisk.
Blend the stock with the flour mixture until sauce is smooth and thickened.
Stir in the remaining stock gradually, then bring to a boil, stirring constantly. Reduce heat and simmer for 10 minues, stirring frequently.
Add the cream slowly to the sauce, stirring constantly with wire whisk.
Add the salt, sugar and vinegar and stir until salt and sugar have dissolved.
Stir in the dill and simmer for 5 minutes longer to blend the flavors. Beginners should prepare this sauce in a double boiler to insure smoothness. This makes about 2-1/2 cups of sauce.