If your fish, meat, potatoes, or any other add-ons are too dry, you will love this Polish dill sauce recipe. It takes just a few minutes to make and you don’t need any special ingredients. Just the things you already have in your kitchen plus fresh dill.
Sos koperkowy is traditionally served with fish in Poland (preferably steamed), however, you may add it to any other dish including rice, pasta, eggs, meat, and more. See my Polish meatballs with dill sauce recipe.
Tips For Making The Dill Sauce
Use Heavy Cream In Room Temperature.
The colder the cream, the more likely you will have lumps in your sauce.
The flour will dissolve easier in the heavy cream that has room temperature.
Serve It Warm.
The dill sauce tastes best when served warm.
Add A Bit Of Tumeric If You Want Your Sauce To Be More Yellowish.
Half a teaspoon of turmeric will be enough to get the beautiful and vivid color of the sauce.
You Can Make Your Dill Sauce Vegan.
Just use the vegan heavy cream and water instead of broth.
Sos Koperkowy Dill Sauce
- one bunch of dill
- 1 cup of broth (rosol) or water
- 1/2 cup of heavy cream
- 2 garlic cloves
- 1 tbsp of flour
- salt, pepper
- Wash and finely chop the dill.
- Mix the cream with flour carefully. Make sure the entire flour is dissolved (there are no lumps).
- Peel and crush the garlic. Fry it on the pan with a bit of broth or water (for about 1-3 minutes).
- Add the remaining water/broth and heat it up. Slowly start pouring the cream and flour mixture, stirring all the time.
- When the sauce thickens, season it with salt and pepper.
- Add the chopped dill.
- If you don't want the lumps in your sauce, use the heavy cream that's not cold (in room temperature).
- The dill sauce tastes best warm.
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