Monday, August 20, 2012

Healthier Dill Sauce

One of my hubby's fave childhood Czech meals is roasted or boiled beef in dill sauce.  The dill sauce is creamy, tangy, and sweet - it's probably something you would find my Norwegian ancestors putting on herring.  

Converting this recipe wasn't easy.  First of all, it's not fully Paleo because this does include cream but I used locally sourced, organic cream so I wouldn't have to feel as guilty.  I haven't found a replacement that gives the sauce the same flavor.  The original Czech recipe includes lots of flour and sugar so I think I did pretty well replacing it with healthier options and retaining the flavor.

There are some cheats here since we made it to serve with a pre-made pot roast.

Dill Sauce:

1/3 cup butter (this can be ghee or another neutral flavored oil)
1/4 cup coconut flour or almond meal (I did 1/2 & 1/2; almond meal is gritty)
2 tbsp white chia powder (for thickening)
1 cup cream divided (1/2 cup servings)
1 cup chicken broth (or broth from boiled beef)
1/4 cup apple cider vinegar (get the good, raw organic stuff)
4 packets Stevia (equivalent of 8 teaspoons sugar)
1/2 bunch chopped dill (pre-chop since you'll be stirring the second you start)

Mix the vinegar, dill, and sweetener in a bowl.

In a saucepan (or frying pan, as I prefer), melt the butter and then add the coconut flour and/or almond meal and chia powder.  Stir constantly, cooking on medium heat until the ingredients melt together and thicken up.  Add one half cup cream, watching your heat isn't too high.  Cook until the mixture is thick, add the vinegar/dill/sweetener mixture.  Add the broth, stirring constantly to keep it blended to prevent burning and keep from clumping.  At the end, add the last half cup of cream and salt to taste.  Cook until desired thickness (it will get thicker the longer it goes).  

Serve over beef and veggies; it's also great over salmon.  You can keep a pinch of dill for garnish as the dill in the sauce will brown a little as it cooks in.

*Side note:  This was my first sauce experiment.  Next time I plan on using only coconut flour as it's got a finer consistency than the almond meal does.  Our sauce was gritty and super noticeable when taking spoonfuls from the pan but once it was on the meat, the texture was not a problem.  Neither flour substitute left a strong flavor but I made sure to really cook all the ingredients together to meld the flavors.

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