Cream Sauce with Dill

Alright everyone, we have a special post tonight! Aimèe is writing her first post as a guest! With out further ado….Aimèe!


Cream sauce with dill is the one vaguely dinner-like meal I can make (I’m more of a breakfast and dessert person). Luckily it’s pretty versatile: it’s great on pierogis, potatoes, or pasta. I personally love it on sun dried tomato spaghetti.

To make enough sauce for 4 people, you will need:

1/4 cup butter

1/4 cup flour

a lot of milk




garlic (optional)

Start by melting the butter in a large pan on medium low heat. Slowly whisk in the flour until smooth. Then pour a small splash of milk and whisk until smooth (you’ll be doing this a lot). Once the sauce thickens, add more milk and mix it in! If your sauce is looking a little thin, you can increase the heat to medium high.

At this point you can begin adding your flavourings — finely chopped dill, as much as you’d like, and salt and pepper to taste. If you like garlic, add a little of that too (or a lot, depending on how much you like it). Then continue adding milk, whisking until the sauce thickens, and then adding more. Keep doing this until you have enough sauce (or until whatever else you’re cooking is ready). I usually spend about 15-20 minutes from start to finish.

Then you’re ready to serve on the food of your choice!

A tip: if you have any leftover, add a little more milk while reheating, then mix it in once it’s hot! This will keep the sauce tasting fresh.



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