Koprová Omáčka (Koprovka)
When serving a traditional Czech dish with dumplings, nothing pushes a meal from ordinary to delicious more than the right sauce – in this case Koprová Omáčka. This luscious sauce, still made with pride by many Czech grandmothers is made from heavy cream, beef stock, vinegar, fresh, chopped dill and balanced out with a touch of sugar.
It goes well with almost anything – boiled potatoes, eggs, meat, you name it. A definite must-try.
Koprová Omáčka (Koprovka)
Ingredients
- 3 cups beef broth
- 3 tbsp fresh dill chopped
- 1/2 stick 55 g unsalted butter
- 3 tbsp all purpose flour
- 3/4 cup heavy cream
- 3 tbsp granulated sugar
- 2 tbsp vinegar
- 1 tsp salt
Instructions
- Start with preparing a roux. To do this, melt the butter in a thick-bottomed saucepan (or Dutch oven) and add the flour. Stir well for a minute until it starts to turn just a little golden.
- Gradually start stirring in the beef broth. It's best to incorporate it 1/2 cup at a time to avoid any flour clumps from forming.
- When the roux starts to bubble, turn the heat down to the lowest setting, cover the pan with a lid and simmer the sauce for 20 minutes or so until thickened.
- Take the sauce off the heat and add in the sugar and heavy cream until homogenous then stir in the vinegar and chopped dill as well.
- Taste the sauce and adjust with more salt or sugar according to your preference.
- Let the sauce sit for 5 minutes to steep in all the flavors.
- Serve warm, drizzled over dumpling slices and hard boiled eggs or meat!
Enjoy! Dobrou chuť!
Notes
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