Home > Blog > Dill Sauce with Sour Cream Recepie
It's been a fantastic garden season for us this year!  We've had a wonderful crop of beans, beets, potatoes, peas, onions and sweet corn. We've also had a rather surprising pumpkin crop with our current count of 35 pumpkins - the largest of which was 55 lbs. Our boys are hoping to sell some for spending money but I have to admit that I love when we can place jack-o-lanterns up and down the drive way on Halloween night (and 35 is just the right number!).  Last year my husband took two large jack-o-lanterns and hung them from large tree branches near our road. It looked fantastic driving by at night and seeing the illuminated faces on the pumpkins hanging!  We'll write more on that closer to the big day.However, since it is prime potato harvest season and our garden produced a bumper crop we'll have potatoes for months!  Here's a great recepie for a dill sauce - which we use on potatoes (like a gravy) but also is recommended for vegetables or over roast pork, beef or veal.  It's super easy and very delicious.Dill Sauce with Sour Cream2 TBSP butter or margerine2 TBSP all purpose flour1 cup broth or boullion3/4 cup sour cream3 tablespoons chopped fresh dillsalt - if deliredMelt butter or margerine in small skillet; stir in flour. Cook over medium heat until mixture bubbles. Blend in broth or bullion brining to a boil - stirring constantly until mixture thickens.  Stir in sour cream & dill. Serve warm!ENJOY