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| CREAMY DILL SAUCE FOR VEGETABLES | |
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3 tbsp. butter 3 tbsp. flour 2 c. milk 2 chicken bouillon cubes 1 c. grated sharp Cheddar cheese 2 tsp. lemon juice 3/4 tsp. dill weed Melt butter, stir in flour until smooth. Gradually add milk then bouillon, lemon juice and dill weed. Cook until slightly thickened. | |
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1. I used 4 tbsp. flour to get it a bit thicker and whisked the sauce to blend well.
2. I used 2 tbsp. garlic powder for a bit of a different flavor
3. I skipped the chicken bouillon. There was none in the house.
4. I used lemon extract instead of lemon juice. It worked perfectly
The only thing I'd add at all was about 3 tablespoons or so of sea salt. Without the chicken bouillon, it brings out the flavors in the sauce. Thanks for this awesome recipe!