Koprová omáčka – Czech Dill Sauce

Koprová omáčka – Czech Dill Sauce

This white sauce is exceptionally delicious, combining sweet and sour flavors enhanced by the aromatic taste of fresh dill. Koprová omáčka is a traditional Czech recipe that I highly recommend to anyone interested in Czech cuisine.

Course Main Course

Cuisine Czech

Keyword Czech cuisine, Dill recipes, Omáčka

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 428kcal

Author Petra Kupská

Ingredients

3 cups vegetable broth lukewarm
3 Tablespoons fresh dill leaves chopped, without stems
½ stick unsalted butter
3 Tablespoons all-purpose flour
¾ cup heavy cream at least 30% fat content
3 Tablespoons granulated sugar
2 Tablespoons vinegar 5% acidity
1 teaspoon salt

Cups - Metric

Instructions

Make roux: Melt ½ stick unsalted butter over medium heat in a thick-bottomed pot (I use my Dutch oven). Add 3 Tablespoons all-purpose flour and stir well for 1 minute, until the flour starts bubbling and turns a light golden color.
Gradually add 3 cups vegetable broth in batches. Begin by adding about ½ cup while stirring, creating a thick floury mash. Continue adding broth and stirring until all the broth is incorporated. This method of making a roux-thickened sauce will prevent lumps from forming.
Bring the sauce to a boil, then reduce the heat to a minimum. Cover with a lid and let it simmer for 20 minutes.
Add 1 teaspoon salt, 3 Tablespoons granulated sugar, and ¾ cup heavy cream to the sauce. Stir well, then set aside without cooking any further.
Add 2 Tablespoons vinegar and 3 Tablespoons fresh dill leaves, then mix well. Adjust the seasoning with more salt or sugar to taste, if necessary.
Let it sit for 5 minutes, and Koprová omáčka is ready to serve!

Notes

The basic recipe makes 3 servings.
Serve warm with sliced bread dumplings arranged along the edge of a plate. Pour Koprovka into the middle of the plate, allowing some of the sauce to partially cover the dumplings. Place a halved hard-boiled egg, yellow side up, in the sauce and garnish with a sprig of fresh dill.
Koprovka is a white sauce, so the roux you make at the beginning should only be lightly golden, not brown. Fry the roux for a maximum of 1 minute.
For the best flavor, add the dill only at the end of cooking. Fresh dill loses its flavor and vivid color the longer it is cooked.

Nutrition