This creamy sauce is equally delicious served over fish, pastas or some steamed vegetables such as green peas or green beans. Fresh herb is a crucial component. If no fresh dill was available, I would just replace the dill with another fresh herb or simply make a plain wine sauce.
2 Tbsp butter
2 Tbsp flour
1/2 cup milk
1/2 cup dry white wine
1/2 cup whipping cream
salt to taste
1 pinch of white pepper
1/4 cup chopped fresh dill
• In non stick fry pan, melt the butter over very low heat; stir in the flour and cook, stirring, for 1 minute.
• In a large measuring cup combine the milk, wine, cream, salt and pepper and gradually add to the roux in the fry pan; whisking all the while.
• Increase the heat to medium and cook until sauce is thickened.
• Remove from heat, stir in the dill and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!