This white sauce is exceptionally delicious. It combines a sweet and sour taste, complemented with aromatic fresh dill flavor. Koprová omáčka is one of the traditional recipes I can recommend to anyone interested in Czech cuisine.
What is Czech Koprová omáčka?
Czech koprová omáčka is a bright, sweet-sour sauce with a creamy texture. Fresh dill is added to the sauce at the end of cooking. The short name for koprová omáčka is koprovka.
Koprová omáčka is served warm, often with boiled beef. If you prefer a meatless variant, hard-boiled eggs are a good option instead. You have to add some sliced bread dumplings (knedlíky) or boiled potatoes.
So – koprová omáčka means three components: dill sauce, bread dumplings OR potatoes, and cooked beef OR boiled eggs.
In this recipe, I present the sauce-dumplings-egg combo.
Ingredients
- Beef broth; for a rich flavor
- Fresh dill; chopped, use only feathery dill leaves, without stems
- Butter; unsalted, for making a roux
- All-purpose flour; for roux, which thickens this sauce
- Heavy cream; in the Czech, we use heavy cream with a fat content of about 30 % (not a light version of cream)
- Vinegar; for a sour taste
- Granulated sugar; to sweeten the sauce
- Salt
You’ll also need: bread dumplings – 4-6 slices per portion, hard-boiled eggs – 1-2 eggs per portion
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Here is the recipe for bread dumplings (houskové knedlíky)
Instructions with Photos
Let me assure you – making koprová omáčka is very easy, just follow the steps below for a perfect result!
STEP 1: Let’s begin with making a roux. Melt butter over medium heat in a pot with a thicker bottom (I’m using my dutch oven). Add all-purpose flour and stir well for 1 minute. The flour should start bubbling, and the resulting color must be lightly golden.
STEP 2: Start adding beef broth in batches. Add about ½ cup while stirring; a thick floury mash will be created. Add more broth, stir. Continue until you used up all broth. Thickening the sauce with roux like this will prevent unpleasant lumps from forming.
STEP 3: Bring to a boil, then reduce heat to a minimum. Cover with a lid and allow the sauce to simmer for 20 minutes.
STEP 4: In the meantime, chop the dill.
STEP 5: Add salt, sugar, and heavy cream to the sauce. Set aside, stir with a spoon, and stop cooking!
STEP 6: Add vinegar and chopped dill. Mix, and you can season it with more salt/sugar to your liking.
STEP 7: Let it sit for 5 minutes, and koprová omáčka is ready to go on the table!
Serving
Serve warm with sliced bread dumplings arranged along the edge of a plate. Pour koprovka into the middle of the plate, you can partly pour the sauce over dumplings. Lay a halved hard-boiled egg yellow side up in the sauce, garnish with a sprig of fresh dill. Dobrou chuť!
TIP: If you are a dill lover, try this iconic Czech kulajda soup!
Cook’s Tips
- Koprovka is a white sauce; the roux you make at the beginning can’t get brown, just lightly golden. Fry the roux for 1 minute at most, no longer.
- Add the dill only at the end of cooking to koprová sauce for the best achievement. The longer you cook the fresh dill, the more flavor and vivid color it loses!
FAQs
The best sides for koprovka dill sauce are raised bread dumplings or boiled potatoes. Add a slice of cooked beef or a halved hardboiled egg, too.
The secret of a silky and creamy sauce is a well-made roux. After adding roux into a sauce, it needs to simmer for about 20 minutes. The roux brings the sauce together perfectly, and its texture will be smooth and velvety.
Roux-based sauces tend to become thicker each time they are cooled. Add a spoon with water while heating up the sauce. I suggest reheating the sauce on a stove over medium heat while occasional stirring to get back a nice gravy consistency.
More Czech sauces
- Svíčková na smetaně – an iconic sauce made with root vegetables and cream
- Rajská omáčka – sweet tomato gravy
- Kuře na paprice – Czech chicken paprikash
Or browse the category with Czech cherished recipes
Recipe card
Koprová omáčka – Czech Dill Sauce
Ingredients
- 3 cups (720 ml) beef broth
- 3 Tbsp fresh dill (chopped, without stems)
- ½ stick (55 g) butter (unsalted)
- 3 Tbsp all-purpose flour
- ¾ cup (180 ml) heavy cream (with a fat content about 30 % )
- 3 Tbsp granulated sugar
- 2 Tbsp vinegar
- 1 tsp salt
Instructions
- Let’s begin with making a roux. Melt butter over medium heat in a pot with a thicker bottom (I’m using my dutch oven). Add all-purpose flour and stir well for 1 minute. The flour should start bubbling, and the resulting color must be lightly golden.
- Start adding beef broth in batches. Add about ½ cup while stirring; a thick floury mash will be created. Add more broth, stir. Continue until using all broth. Making roux thickened sauce this way will prevent it from building lumps.
- Bring to a boil, then reduce heat to a minimum. Cover with a lid and allow the sauce to simmer for 20 minutes.
- Meantime, chop the dill.
- Add salt, sugar, and heavy cream to the sauce. Set aside, stir with a spoon, do not cook anymore!
- Add vinegar and chopped dill. Mix, possibly season with more salt/sugar to your liking.
- Let it sit for 5 minutes, and koprová omáčky is ready to go on the table!
Notes
- Makes 3 yields.
- Serve warm with sliced bread dumplings arranged along the edge of a plate. Pour koprovka into the middle of the plate, you can partly pour the sauce over dumplings. Lay a halved hard-boiled egg yellow side up in the sauce, garnish with a sprig of fresh dill.
- Koprovka is a white sauce; the roux you make at the beginning can’t get brown, just lightly golden. Fry roux max. for 1 minute, no longer.
- Add the dill only at the end of cooking to koprová sauce for the best achievement. Fresh dill loses flavor and its vivid color the longer is cooked.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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