Creamy dill sauce (Koprová omáčka)

Koprová omáčka — a creamy Czech dill sauce sharpened with vinegar, served with sliced egg and potatoes; a gentle, vegetarian classic.

Ingredients

• dill2 bunches
• cream200 ml
• eggs4 pcs
• plain flour30 g
• vinegar1 tbsp
• potatoes500 g

Method

1. Boil eggs and potatoes. Put the eggs in a pan of cold water, bring to the boil, and cook for 10 minutes for hard-boiled yolks. In a separate pan, boil the potatoes in salted water until tender when pierced with a knife, about 15–20 minutes depending on size. Drain both and keep warm.
2. Peel and prep. Once cool enough to handle, peel the eggs and slice them thickly. Peel the potatoes and slice or halve them. Finely chop the dill, keeping a few fronds back for garnish.
3. Make a roux. Melt a knob of butter in a medium saucepan over a medium heat, stir in the flour, and cook for 1–2 minutes, stirring constantly, until you have a pale, sandy paste that smells slightly nutty.
4. Build the sauce. Gradually pour in about 500 ml of water (or the potato cooking water for extra flavour), whisking continuously to avoid lumps. Bring to a gentle simmer and cook for 5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
5. Add cream and dill. Reduce the heat to low and stir in the cream and the chopped dill. Simmer gently for 2–3 minutes — don't let it boil hard or the cream may split.
6. Season and sharpen. Add the vinegar, then taste and adjust with salt and a little more vinegar if needed. The sauce should be creamy and rich with a pleasant sharpness cutting through.
7. Plate the dish. Arrange the warm potato slices in shallow bowls, lay the egg slices on top, and spoon the hot dill sauce generously over everything. Scatter any reserved dill fronds over to finish.

Safety & hygiene Important

• Fully cook the eggs. Hard-boiled eggs should reach a fully set yolk — 10 minutes at a rolling boil is sufficient. Avoid leaving peeled boiled eggs at room temperature for more than an hour before serving.