Koprová omáčka – Czech Dill Sauce

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Make roux: Melt 1/2 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 3/4 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!