Sos Koperkowy

Ingredients · 4 servings

• 30 gDill, finely chopped
• 30 gButter
• 25 gWheat flour
• 400 mlVegetable broth, warm
• 120 gSour cream
• 15 mlLemon juice
• 4 gSalt
• 1 gBlack pepper, ground
• 4 gSugar

Equipment

stovetop, kitchen scale, measuring jug, knife, cutting board, saucepan, whisk, spoon, serving bowl

Instructions

1. 1
   Prepare Station

   Gather all ingredients, measure them accurately, chop the dill, and set out a saucepan, whisk, knife, board, and spoon. · 5 min

   What to look for: Ingredients are measured, dill is finely chopped, and tools are ready.

2. 2
   Melt Butter

   Melt the butter in a saucepan over low heat until foamy but not browned, keeping the pan steady for an even roux base. · 2 min

   What to look for: Butter is fully melted, pale yellow, and lightly foaming.

3. 3
   Cook Roux

   Whisk in the wheat flour and cook for 1 minute, stirring constantly, until the paste looks smooth and lightly glossy. · 1 min

   What to look for: Roux is smooth, pale, and no dry flour remains.

4. 4
   Add Broth

   Pour in warm vegetable broth gradually while whisking without pause, adding more only when each splash turns smooth. · 3 min

   What to look for: Sauce is pale, fluid, and free of visible lumps.

5. 5
   Simmer Smooth

   Simmer the sauce gently for 5 minutes, whisking often, until it coats the back of a spoon in a thin even layer. · 5 min

   What to look for: Sauce is glossy, slightly thickened, and bubbles softly.

6. 6
   Enrich Sauce

   Remove the saucepan from heat, whisk in the sour cream until fully blended, and keep the sauce warm without boiling. · 2 min

   What to look for: Sauce turns creamy, uniform, and silky.

7. 7
   Season Brightly

   Stir in lemon juice, salt, black pepper, and sugar, then taste for a balanced tangy, creamy, lightly sweet finish. · 1 min

   What to look for: Seasonings are dissolved and the sauce looks smooth.

8. 8
   Serve With Dill

   Stir in the chopped dill just before serving, then spoon the warm sauce over young potatoes, meatballs, or steamed fish. · 1 min

   What to look for: Dill stays bright green and aromatic in the warm sauce.