Sour cream dill sauce

This simple sauce is basically the sauce used when making beef stroganoff. In the picture to the right, the sauce was put only on the egg noodles, but it could have been put on the meat. Or like beef stroganoff, the beef, sauce, and egg noodles could be combined. Add sautéed mushrooms to complete the dish.

 
    Recipe makes
    Active time
    Total time
  
    2 cups
    15m
    15m

  
    Special equipment needed
  
    Large skillet
  
    Whisk

  
    Ingredients
  
tablespoon vegetable oil
  
small onion, chopped
  
tablespoon butter
  
tablespoon flour
  
cup water, milk, or stock
  
tablespoons sour cream, at room temperature
  
tablespoon prepared mustard
  
teaspoon dried dill
  
    1/2 teaspoon salt
  
    1/4 teaspoon pepper
  
drops Tabasco

Instructions
• Put the vegetable oil and onion in a large skillet over medium heat. Cook until softened, about 2 - 3 minutes. Add the butter. When it is melted, add the flour and whisk. Cook for 2 - 3 minutes without letting it burn. This is called a roux.
• Gradually add the water, milk, or stock to the roux, whisking constantly to remove any lumps. In about 5 minutes, the sauce should thicken. This is your Béchamel sauce.
• Turn the heat to low. Add the sour cream, mustard, dill, salt, pepper, and Tabasco. Stir to combine. Do not let the sauce come to a boil. Cook until heated through, 3 - 4 minutes.

  
    Variations
  
    • Add prepared horseradish when you add the sour cream and mustard.
  
    • Use fresh dill, but add it just before serving. Garnish the top of the dish with additional dill.

  
    Storage
  
    • This can be made ahead, cooled, covered, and refrigerated. Reheat gently before serving.

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