This sauce is one that is often served with cooked beef, such as Tafelspitz in Austrian cuisine. My French husband likes to eat it with fish.
I personally discovered this sauce when I was a teenager as a perfect accompaniment to my crunchy run over potatoes or to cooked vegetables as a vegetarian option.
That’s why we have meat or fish, for example, with cooked vegetables and my beloved crunchy run-over potatoes. As a flexitarian, I’m happy to eat only the side dishes with the sauce, without the meat or fish. So if you ever have vegetarians over, this is a wonderful meal in my eyes.
- 40 g butter
- 1 small very finely chopped onion
- 2 tbsp chopped dill
- 40 g flour
- 250 ml milk
- 250 m water
- 1 soup cube (vegetable)
- Salt, pepper (to taste)
- 3 tbsp white wine vinegar
Melt the butter in a pot. Add the finely chopped onions and simmer until they are translucent (please really don’t let them brown). Add the dill.
Stir in the flour and pour in the milk and water in batches and add a soup cube. It is best to use a whisk for this. Keep stirring until the roux has combined with the liquid. Season to taste with salt, pepper and white wine vinegar.
Puree the sauce briefly if you are bothered by the small pieces of onion.
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