Dill sauce with eggs
- Vegetarian
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
A creamy, slightly tangy sauce with fresh dill, served with hard-boiled eggs. Serves 4 (1 egg per serving); serve with boiled potatoes (separate recipe).
4 servingsFinal yield 1,130 g
Ingredients
- 220 gEGG WITHOUT SHELL
- 40 gBUTTER, UNSALTED
- 40 gFLOUR, WHEAT FLOUR, SEMI-COARSE
- 200 gWATER, TAP WATER
- 5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
- 2 dlCREAM, LOW-FAT, 1O% FAT, LOW-LACTOSE
- 0.75 5 ml teaspoonSALT, AVERAGE
- 2 5 ml teaspoonSUGAR
- 1 15 ml tablespoonVINEGAR
- 3 15 ml tablespoonHERB, FRESH, AVERAGE
Method
- Boil the eggs for 10 minutes, cool and peel them.
- Make a light roux from the butter and flour, about 3 minutes.
- Whisk in the water and milk, season with salt and simmer gently for 15 minutes.
- Stir in the cream, sugar, vinegar and dill, heat through briefly without boiling and adjust to taste.
- Serve with the halved eggs.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,329.2 kcal
- Protein
- 54.3 g
- Fat
- 91 g
- Carbohydrate
- 71.7 g
- Total carbohydrate (by difference)
- 77.9 g
- Fibre (Fineli)
- 1.7 g
- Saturated fatty acids
- 51.9 g
- Sodium
- 2,408.1 mg
- Salt (sodium × 2.5)
- 6 g
Per serving
- Energy
- 332.3 kcal
- Protein
- 13.6 g
- Fat
- 22.8 g
- Carbohydrate
- 17.9 g
- Total carbohydrate (by difference)
- 19.5 g
- Fibre (Fineli)
- 0.42 g
- Saturated fatty acids
- 13 g
- Sodium
- 602 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 117.6 kcal
- Protein
- 4.8 g
- Fat
- 8.1 g
- Carbohydrate
- 6.3 g
- Total carbohydrate (by difference)
- 6.9 g
- Fibre (Fineli)
- 0.15 g
- Saturated fatty acids
- 4.6 g
- Sodium
- 213.1 mg
- Salt (sodium × 2.5)
- 0.53 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0