by June Meyer

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 soup has been consumed as well as over boiled chicken after the chicken soup has been consumed.

• 1½ tablespoons soft butter
• 1½ tablespoons flour
• 1 cup of milk or water or stock
• 1½ teaspoons good vinegar
• ½ teaspoon sugar
• 1 teaspoon fresh dill, chopped
• ⅛ teaspoon salt

This is a basic cream sauce.  Start by melting the butter in a saucepan.  Sprinkle the flour over the butter, stirring and cooking until the mixture foams up.  Do not let it brown.

Stir in the milk, water or stock and continue stirring to avoid the forming of lumps.  When thickened, stir in vinegar, sugar, fresh dill and salt.  Taste and, if needed, adjust seasoning.  Yield:  Over 1 cup.  This recipe can be doubled or tripled if more is needed.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/10/2025