Koprová omáčka – Czech Dill Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
3 people
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Calories
428 kcal
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Course
Main Course
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Cuisine
Czech
Koprová omáčka – Czech Dill Sauce
Description
Koprová omáčka starts with a lightly golden roux made by melting unsalted butter and stirring in flour until bubbling but not browned. Lukewarm vegetable broth is gradually added to the roux to avoid lumps, creating a creamy base. The sauce is briefly simmered and then enriched with heavy cream, granulated sugar, and 5% acidity vinegar to balance sweetness and acidity.
Fresh dill leaves are folded in at the end to preserve their flavor and bright green color. The sauce has a smooth, velvety texture with a delicate balance of sweet, sour, and herbal flavors characteristic of Czech cuisine. It is traditionally served warm with sliced bread dumplings and halved hard-boiled eggs placed in the sauce, garnished with fresh dill sprigs.
The roux should only be cooked briefly to maintain the white color, and dill should be added at the end to avoid flavor loss. It makes about three servings and pairs well as a sauce complement to dumplings and eggs or can be adapted for other mild dishes requiring a creamy dill enhancement.
Ingredients
- 3 cups vegetable broth lukewarm
- 3 Tablespoons dill chopped, without stems, fresh leaves
- ½ tick butter unsalted
- 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
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
- Prepare the roux just until it turns a light golden color, frying it for no more than one minute to keep the sauce white.
- Add fresh dill only at the end of cooking to preserve its flavor and vibrant color.
- Serve warm with sliced bread dumplings, arranging the dumplings around the plate and pouring the sauce in the middle.
- Garnish with halved hard-boiled eggs placed in the sauce and fresh dill sprigs for an authentic presentation.
- The recipe yields about three servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 37g | 57% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1748mg | 73% |
| Potassium | 73mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 1897IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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