This sour cream and dill sauce, known as dillsosse in German, is served over hard-cooked eggs for a light dinner or for meat fondue in Germany, but it works with scrambled eggs for breakfast, too. It's a no-cook recipe that serves 2 to 3 people.
See below for more ways to use dill in traditional German recipes. And you might enjoy taking a look at these other typical German sauces.
- 1/2 cup sour cream
- 2 teaspoons chopped fresh dill or frozen and thawed dill
- 2-3 teaspoons lemon (or lime) juice
- 1-2 teaspoons sweetener (agave nectar, sugar, honey)
- 1/8 teaspoon salt or to taste
- Freshly ground pepper to taste
- In a small bowl, mix together 1/2 cup sour cream, 2 teaspoons chopped fresh dill or frozen and thawed dill, 2 to 3 teaspoons lemon or lime juice, 1 to 2 teaspoons sweetener of choice, 1/8 teaspoon salt or to taste, and black pepper to taste. Cover and keep refrigerated until ready to use.
- Even though fresh dill tastes best, you also can use frozen and thawed dill for this sauce.
- This German dillsosse is great for meat fondue, over eggs, on potatoes or over salad.
More About Dill and Sour Cream in German Cooking
Dill is the most commonly grown herb in Germany and appears in everything from appetizers to soups to salads to sauces, main courses and even desserts.
Likewise, sour cream appears in all courses. Originally, soured cream was made by frugal cooks as a way to preserve milk. It was created by fermenting cream that had been skimmed off the top of milk. As it fermented, it thickened and became more acidic, acting as a natural way of preserving itself. Soured cream or sour cream became such a taste sensation, it was no longer only made as a means of preservation, but because it was a flavor people craved.