Dill and cream sauce being delicious together is a proven fact. Czech style enhances the sauce with a pinch of sugar and vinegar, which make an awesome addition. From The Czech Cookbook, this dish is a great lunch or easy dinner. Though not traditional, this sauce would be delicious on leftover Thanksgiving mashed potatoes or rolls.
Hard boiled egg
Boiled potatoes or dumplings
1/2 a stick of butter
1/4 c. flour
4 - 5 c. milk, room temperature
1 1/2 tsp salt
1/2 tsp sugar
2 tsp. vinegar
0.5 oz. fresh dill, chopped
Melt the butter in the bottom of a medium saucepan. Whisk in the flour and keep cooking for about 4 minutes. Whisk in the milk, if it's cold it will seize and clump up. Cook, stirring, until thickened.
Stir in the salt and sugar and remove from the heat. Keep stirring for about 4 minutes until it's not quite as hot. Add the dill and vinegar and whisk really well to incorporate. Taste for salt and adjust as needed.
Serve immediately with hot potatoes or dumplings.