Sauce, white creamy with dill (best served with meatballs)
Ingredients
250 ml beef stock made out of a 2/3 of a Knorrcube.
25 gr butter
1.5 tbsp flour
125 ml double cream
4-5 sprigs of dill, finely chopped
Method
In a little sauce pan, on a medium heat melt the butter.
Add flour and fry for about 1-2 minutes.
Slowly add beef stock constantly stirring to make a roux, make sure all beef stock gets absorbed by the flower, it will look like thickish sauce of a brown colour.
Boil for a minute, stir ... do not let it burn.
Add double cream, stir well, bring to boil.
Add dill and boil for 5 minutes, it will thicken a bit.
Usually no extra seasoning needed.
Serve hot over meatballs.
