Polish Egg Sauce with Dill
Butter, boiled eggs, dill, and lemon juice make Polish sauce with egg pieces and a herbal aroma. Eggs supply protein and butter supplies fat, while a short cook brings the ingredients together into a warm, spoonable sauce.
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6 kg 666 gram
Servings: 4 (1 serving ≈ 70 gram)
Digestion time: 3 hour
Complete protein: ✔
Melt butter (180 g) in a pan or saucepan over very low heat.
Finely chop dill (to taste). In a separate bowl, combine it with lemon juice (to taste), table salt (to taste), and white pepper (to taste).
Boil chicken eggs (100 g) until done, cool them, then chop or grate them.
Add the eggs and dill mixture to the butter. Boil the sauce for 3 minutes, stirring constantly.
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