How to make it
5 steps. Take it one step at a time.
In a medium saucepan, melt the butter
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk constantly
Add the flour and whisk constantly for 1-2 minutes to create a light roux. Do not let it brown.
2 minSlowly pour in the broth while whisking continuously
Slowly pour in the broth while whisking continuously to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens slightly.
5 minIn a small bowl, temper the sour cream
In a small bowl, temper the sour cream by mixing it with a few spoonfuls of the hot sauce, then pour the mixture back into the saucepan. Stir well.
Stir in the finely chopped dill and lemon juice
Stir in the finely chopped dill and lemon juice. Season with salt and black pepper to taste. Remove from heat immediately to preserve the dill's color and flavor.
A little kitchen wisdom
For a tangier flavor, use a higher percentage sour cream. Always use fresh dill rather than dried for the best aroma. If the sauce is too thick, thin it with a splash more broth.
