THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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Hot dill sauce (traditional method & Thermomix)
Description
Hot dill sauce is a great classic of Austrian cuisine, often served with Tafelspitz, the famous Austrian boiled beef. But it also goes wonderfully with fish, crispy potatoes or steamed vegetables. It's a sauce that I love as much for its sweetness as for its freshness, and which can transform a simple dish into a comforting and refined meal. For vegetarians, it's perfect served with side dishes alone - potatoes, cooked vegetables - without losing any of its deliciousness.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Melt the butter in a saucepan. Add the chopped onion and leave to sweat over a low heat until translucent (without browning).
2. Stir in the chopped dill.
3. Add the flour and mix well, then gradually pour in the milk and water, whisking to prevent lumps.
4. Add the stock cube and leave to thicken gently, stirring regularly.
5. Season with salt, pepper and white wine vinegar.
6. Serve piping hot with meat, fish, potatoes or vegetables.
THERMOMIX® METHOD
Preparation (with Thermomix)
1. Place the dill in the bowl and chop for 3 sec / speed 8. Transfer.
2. Place the butter and onion in the bowl and fry for 5 mins / 100°C / speed 1 without a measuring cup.
3. Add the flour and cook for 3 mins / 100°C / speed 1.
4. Pour in the milk, water, stock cube, dill, salt and pepper and cook for 6 mins / 90°C / speed 4.
5. Add the vinegar and blend for 30 sec / speed 3.
6. Serve hot.
