DISH RESEARCH · Sauce
Dill Sauce
Also known as: Koprová omáčka
Nagi Maehashi’s selected dill sauce mixes sour cream, hot English mustard, garlic powder, fresh dill, lemon zest and juice, milk, salt and white sugar.
About Dill Sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nagi Maehashi presents a creamy dill sauce as a separate accompaniment for salmon or trout and as a dip. This selection follows her sauce formula with sour cream, hot English mustard and garlic powder.
Finely chopped fresh dill joins lemon zest, lemon juice, milk, salt and white sugar. These ingredients are mixed with the sour cream, mustard and garlic powder.
The mixture is stirred well to loosen the sour cream. More of the same milk can adjust consistency, and more of the same lemon juice can adjust tartness.
This selection takes the offered brief rest for the garlic-powder version. The author describes a smooth, light and tangy sauce with fresh dill and lemon flavor.
Bread is the selected optional dip accompaniment. The fish preparation, vegetable sticks, alternate salad dressing and separate zucchini salad remain outside this selected sauce formula.
Ingredients in Dill Sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cow Milkbase
- Creamsauce
- Wheat flourbinder
- Buttercooking medium
- Dillseasoning
- Waterbase
- Sugarother
- Saltseasoning
- Potatoesother
- Vinegarseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.