This white sauce is exceptionally delicious. It combines sweet and sour taste, enhanced with aromatic fresh dill flavor. Koprová omáčka belongs to traditional recipes, which I can highly recommend to anyone interested in Czech cuisine.
¾ cup(180 ml)heavy creamwith a fat content about 30 %
3 Tbspgranulated sugar
2 Tbspvinegar
1 tspsalt
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.