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Mushroom sauce for meat. Frozen mushroom sauce

Mushroom sauce is one of the simplest, but at the same time popular dishes. This dish is excellent with fish and meat, as well as with vegetables, cereals or pasta. An important fact remains that the gravy is easy to prepare and requires the simplest ingredients. By the way, what we have long called gravy in many countries is called nothing more than an ordinary sauce. The names of these two dishes are different, but the essence is the same - both are designed to make any dish ten times tastier, more satisfying and more aromatic.

Mushroom sauce is naturally based on mushrooms.. They can be quite different, including oyster mushrooms and champignons available all year round, frozen and dried mushrooms. Mushroom gravy is usually made with mushroom, vegetable or chicken broth, cream, sour cream, milk or plain water. Sour cream makes the taste of the dish more rich, with a pleasant sourness; The cream gives the gravy a slightly sweet flavor and makes it more airy. If you use both sour cream and cream in the gravy at the same time, the taste of the dish will become sweet and sour. Vegetable broths and water are used for lean gravies. In addition, all kinds of products can be added to the watering: flour, butter or vegetable oil, cheese, onions, eggs, garlic, horseradish, tomato paste, tomatoes, carrots, herbs.

Spices and seasonings with a rich taste are very rarely added to mushroom dishes, so as not to overwhelm the special mushroom aroma. In such dishes, mushrooms play the main role, and all other ingredients are intended only to complement and highlight their taste, and to do this easily and unobtrusively.

Secrets to making the perfect mushroom gravy

Mushroom sauce will be an excellent addition to many dishes. Potato dishes, baked or fried meat, stewed vegetables, and steamed cutlets are very tasty with it. The gravy is good served with pasta, cabbage rolls, and cauliflower; it turns the simplest and most tasteless dishes into exquisite dishes. If you are doing it for the first time, pay attention to the useful secrets of experienced chefs who know how to make delicious mushroom sauce:

Secret No. 1. To make the gravy thick, add flour, which is first fried in butter until creamy. This toasted flour gives the gravy a nice nutty flavor rather than the paste-like taste of raw flour.

Secret No. 2. Do not buy dried mushrooms from your hands at the market. In this form, it is impossible to recognize either the mushrooms themselves or their quality. It is better to purchase such products from a trusted store.

Secret No. 3. A thick-bottomed saucepan or saucepan is best for preparing gravy. Such dishes will not allow food to burn and at the same time create ideal conditions for stewing the dish.

Secret No. 4. The gravy can be served directly with a side dish, such as potatoes, or poured into special bowls and gravy boats.

Secret No. 5. If you are using champignons, then take a few dried mushrooms, grind them in a mortar or coffee grinder until they become flour and add them to the gravy. Dried mushrooms will enrich the taste of the dish with their aroma.

Secret No. 6. If you choose fresh wild mushrooms to prepare the gravy, first wash and boil them, then chop and fry until tender. Wild mushrooms should not be consumed without prior cooking.

Secret No. 7. The cream should be slightly heated before adding to the gravy so that it does not curdle due to high temperature.

Mushroom sauce is perfect for pasta, potatoes, buckwheat porridge or fluffy rice. Instead of frozen mushrooms, you can use fresh ones, such as champignons or oyster mushrooms. The sauce will acquire a richer taste if you add a little chopped herbs at the end of cooking.

Ingredients:

Cooking method:

Remove the mushrooms from the freezer and leave to thaw.
Then fry the mushrooms in oil until the moisture evaporates.
Peel the carrots and onions and chop them finely.
Mix vegetables with mushrooms and simmer for 10 minutes.
In a separate frying pan, fry the flour in oil until creamy.
Pour water into the flour, mix well until smooth, bring to a boil, combine with mushrooms and vegetables.
Season the sauce to taste with salt and pepper, add tomato paste and stir. Cook to the required thickness and serve with vegetable dishes or porridges.

Interesting from the network

This mushroom sauce is a godsend for many dishes. Thick, satisfying, with a pleasant garlic note, it will be an excellent addition to meat dishes, boiled potatoes, pasta, various cutlets and stewed vegetables. If you don't have dried mushrooms, you can use frozen ones or buy regular mushrooms.

Ingredients:

Cooking method:

Wash the mushrooms thoroughly, put them in a saucepan, fill them with water (about a liter), and leave for 6 hours.
Then boil the mushrooms (in the same water) until tender.
Remove the mushrooms from the broth (reserve the liquid) and cut into small pieces.
Melt butter in a frying pan, add flour, mix well, fry until nice golden brown.
Pour in the broth and cook the mixture over low heat for 15 minutes.
In a separate frying pan, fry grated carrots and finely chopped onions until soft, add chopped garlic.
Transfer the vegetables to the mushroom sauce, add sour cream, salt and pepper. Bring the mixture to a boil and cook to the required thickness.
Leave the finished sauce on the stove for 15 minutes, then serve with main courses.

This sauce can be either an independent dish or the basis for preparing other dishes, for example, julienne. Suitable for almost any chicken, meat, fish and vegetable dishes. If you don’t have dried mushrooms on hand, use more readily available champignons or oyster mushrooms. Cream can be replaced with milk or sour cream; in the latter case, flour can be excluded from the recipe.

Ingredients:

Cooking method:

Wash the mushrooms, add water, and leave to soak for several hours.
Then boil the mushrooms in a large amount of water, remove from the liquid, cool, and cut into pieces.
Peel the onion, cut into cubes, fry in heated butter until transparent and a characteristic onion smell appears.
Add chopped mushrooms to the onion, mix and fry for a few minutes.
Add flour, mix, pour in cream, season with salt, pepper, nutmeg. Bring the gravy to a boil. If the consistency is too liquid, cook for a few more minutes to allow the excess moisture to evaporate. In this case, do not cover the pan with a lid.
Serve with any side dish or as an addition to meat, fish or vegetable dishes.

Now you know how to prepare mushroom gravy according to the recipe with photo. Bon appetit!

Many chefs call mushroom sauce the king of liquid seasonings. Its amazing aroma is incomparable. The sauce is universal, that is, it goes with any dish, but most often it is served with meat. Mushroom sauce, which has a delicate creamy texture, goes best with beef and chicken; mushroom sauce with the addition of garlic and other spices that give it a piquant note is more suitable for pork. However, there are no exact rules here, and we can say with confidence that any mushroom sauce will be a harmonious addition to any meat dish, no matter what type of meat it is prepared from.

Cooking features

When starting to prepare mushroom sauce, it won’t hurt to get acquainted with the recommendations of experienced chefs.

Most often, the sauce is made from champignons, since they are available fresh all year round and are relatively inexpensive. However, wild mushrooms, especially white mushrooms, will make the sauce much tastier and more aromatic. If you do not have the opportunity to purchase fresh porcini mushrooms, you can use dried ones by first soaking them in water.
Dried mushrooms can be ground into a powder in a coffee grinder and added in small portions to mushroom sauces made from farmed mushrooms when cooking them to add a richer flavor. At the same time, do not forget that dried mushroom powder also needs heat treatment.
How much to chop the mushrooms and at what stage to do this depends on the recipe. Pay attention to the recommendations that accompany a specific recipe.
You can thicken the sauce using starch and flour, but not all recipes call for preparing a thick mushroom sauce.
Do not use seasonings with a strong smell for mushroom sauce so that they do not interrupt the flavor of the mushrooms. It is better to add a moderate amount of fresh herbs, which will highlight it.
Fried onions help enhance the mushroom flavor. Therefore, this ingredient is most often included in mushroom sauces, especially if they are planned to be served with meat.

Mushroom sauces can be used both hot and cold, but it is still better to serve them warm with meat, using them as a gravy.

Basic mushroom sauce

fresh mushrooms – 0.3 kg (or 100 g dried);
water – 2.5 l;
onions – 0.2 kg;
wheat flour – 35 g;
butter or margarine – 50 g;
sour cream – 60 ml;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms and dry. If you use dried ones, they must first be soaked in water so that they regain their shape and volume.
Cover the mushrooms with water. Place the peeled and halved onion into the pan.
Place on the fire, bring to a boil and simmer for 2 hours. Half an hour before it’s ready, add salt and spices to your taste.
Strain the finished broth. Finely chop the mushrooms or mince them.
Finely chop the remaining onion and fry in butter until soft.
Add mushrooms and fry them with onions for 5 minutes.
Add sour cream, simmer for 2-3 minutes.
Heat the flour in a dry frying pan and brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to whisk it so that there are no lumps.
Pour the broth over the mushrooms and onions, stir and cook over low heat for 5 minutes.

This mushroom sauce can be served with meat dishes as a gravy or used as a base for preparing other sauces. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Mushroom sauce with sour cream for meat

Cooking method:

Wash the mushrooms, dry and cut into thin slices.
Remove the skins from the onion and cut it into small pieces.
Melt the butter and add mushrooms and onions. Fry them until excess moisture evaporates from the pan.
In a separate frying pan, heat the flour until a nutty smell appears and pour it into the frying pan where the mushrooms and onions are fried. Fry for a minute.
Add salt and pepper to the sour cream, pour it over the mushrooms. Simmer them for 2-3 minutes.
Grind the mushrooms with a blender if desired and bring the sauce to a boil again.

The sauce prepared according to this recipe is tender, aromatic, and pleasant to the taste. It will gently highlight the taste of meat.

Creamy mushroom sauce for chicken and lean meat

Cooking method:

Peel and cut the onion into small pieces.
Cut the washed and napkin-dried champignons into small cubes.
Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
In a separate frying pan, fry the flour until creamy.
Mix it with mushrooms and onions.
Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
Place in a saucepan, adding the remaining cream. Place over low heat and bring to a boil.

If you want a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy mushroom sauce for meat

Cooking method:

Peel the porcini mushrooms, wash and dry. Cut into as small pieces as you can - the recipe does not require further chopping of the ingredients with a blender.
Cut a piece of onion to the desired size and cut it into small pieces.
Finely chop the garlic.
Chop the greens.
Heat a good non-stick frying pan. Place mushrooms, onions and garlic on it. Fry them without oil for 2-3 minutes.
Pour in the cognac and wait for it to evaporate.
Add salt and pepper, pour cream over mushrooms, stir.
Once the cream has boiled, add the parsley and cook the sauce for 2-3 minutes.

This sauce with a piquant taste perfectly complements the taste of any meat dish; it goes especially well with pork and poultry.

Mushroom sauce goes perfectly with meat, no matter what recipe it is prepared according to. It can not only be served separately with meat dishes, pouring over them, but also used for preparing meat dishes. For example, meat can be stewed in mushroom sauce or baked in it. Most often, mushroom sauce is served hot, but it will remain tasty even when cold. This seasoning has only one drawback - it cannot be stored for a long time.

Vegetable casseroles, pasta, mashed potatoes, porridge or meat steaks can become tastier and juicier if they are complemented with mushroom gravy. We offer you a lean option for preparing champignon gravy, which can always be changed depending on your taste preferences and capabilities.

We will prepare the mushroom gravy using water. If desired, you can replace it with chicken broth. Some recipes add cream or milk to add a milky flavor. As a thickener for a more delicate consistency, we use flour, which is fried in a frying pan along with mushrooms.

As for mushrooms, the choice is yours as to which ones you want to make the gravy from. We use champignons because they are available all year round and are healthy. In addition, they do not need to be cooked for a long time, which makes the process of creating a dish easier.

Taste Info Second: mushrooms

Ingredients

champignons or other mushrooms – 300 g;
water – 1.5-2 tbsp.;
carrots – 1 pc.;
onion – 1 pc.;
flour – 2 tbsp;
pepper, salt;
seasoning for mushroom dishes - optional;
vegetable oil.

How to make mushroom sauce from champignons

Pour vegetable oil into a saucepan or frying pan. Add chopped onion and grated or finely chopped carrots. Sauté until golden brown.

Slice the champignons and place them in a frying pan for sautéing.

Season with salt and pepper. Fry for 5-7 minutes until almost all the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and stir.

Fry the mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups of hot water. Use the amount of liquid at your discretion. Mix the contents of the pan thoroughly so that there are no lumps. Simmer covered for 5-7 minutes.

Remove from heat and serve mushroom gravy hot.

On a note

The gravy can be prepared from dried forest mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then cook the mushrooms for approximately 1 hour. Pour the mushroom broth into a separate bowl. Prepare sauteed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes covered.
To prepare frozen mushroom gravy, defrost the product, rinse and then drain. Place in a heated frying pan with vegetable oil. Fry until the liquid evaporates. Then add onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer for approximately 10 minutes.
To prepare fresh wild mushroom gravy, first sort out the product. Then rinse thoroughly and clean. Boil for an hour in salted water. Let the liquid drain. Fry in vegetable oil with onions and carrots. Add the flour and broth in which the mushrooms were cooked. Season with salt and pepper. Simmer covered for 15-20 minutes.
As for oyster mushrooms, you can prepare this dish from them according to the same principle as from champignons. The only difference will be the time for frying the mushrooms - it will increase. In this case, it is better to add onions and carrots after the oyster mushrooms are fried.
The herb fenugreek will help enhance the taste of mushrooms, in particular champignons. It is added to the pan during stewing and discarded at the end of cooking.
Prepare the gravy for one serving just before serving so that it does not lose its ideal taste. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm before use.
To prevent the mushroom sauce from becoming covered with a film when cooling, you can keep it in a water bath for some time before serving.
You should not add a lot of spices to mushroom dishes, so as not to interrupt the taste and aroma of mushrooms.

Mushroom gravy is the favorite for many. A persistent, strong aroma and memorable taste will complement any ordinary dish, which, it would seem, has already lost its zest. Mushroom gravy is often prepared in combination with sour cream, because the sourish fermented milk product can make the sauce “voluminous.” Mushroom sauce is prepared from fresh mushrooms, dried or frozen.

Mushroom gravy recipes

The amount of ingredients is usually taken arbitrarily, since it all depends on the desired thickness of the sauce and the required number of servings. In addition, everyone has different tastes - some like it spicier, adding a large amount of garlic to all dishes without exception, while others choose only a combination of pepper and salt among all the herbs and spices.

Porcini mushroom sauce with sour cream

White mushrooms are considered noble, of course, they cannot be found so easily in any forest, but you can buy them during the season. The dish turns out aromatic with them, and the added cream gives it a special tenderness that is remembered for a long time.

Wash the mushrooms, cut into small pieces, fry for about twenty minutes in heated vegetable oil. Add a chopped onion (or two - to your taste), fry together for another ten minutes. Fry the flour separately, then add sour cream with your favorite spices and salt, pour in a little cream until the desired thickness, and add some salt. Bring to a boil. Only after this mix the sour cream flour with the mushrooms - the porcini mushroom gravy with sour cream is ready!

With vegetables

Here it is used carrots and parsley root. It turns out to be a very interesting option, and most importantly - affordable, since you can use fresh champignons.

The champignons, of course, also need to be prepared first, then chop them. Peel the carrots with parsley root and cut into strips. Heat the flour in a dry frying pan - it will become nut-colored. Place the champignons with the prepared vegetables in a saucepan, add water, add flour, and bring to a boil. After this, add salt and cook for twenty minutes, if necessary, add water.

You can also add some fresh chopped herbs during cooking, for example. A universal combination - dill and parsley.

The second version of the recipe with champignons

These mushrooms are grown all year round, so you can easily find them on store shelves even in cold winter. Therefore, you can also treat yourself to delicious gravy at any time of the year.

Wash and cut the champignons. Peel the onions and cut into half rings. Fry the onion in a frying pan in oil, add tomato paste, simmer together for a few minutes. Then pour in some boiled water and bring to a boil. Add mushrooms and cook uncovered for twenty minutes. Add some salt and pepper. You can add bay leaf and any dried herbs for flavor (you can take Italian herbs). The sauce goes well with boiled pasta and potatoes.

With sour cream

The option with sour cream has already been described above, but here the gravy will be prepared a little differently. Thanks to the fermented milk product, the sauce will give any side dish a new original taste - be it regular potatoes or rice.

Wash the mushrooms, peel them, cut into small slices. Fry the onions until they acquire a golden hue, add the mushrooms, and fry until they are soft. Add sour cream with tomato paste, pepper and salt. Add flour and a little water. Simmer for ten minutes, stirring so that no lumps form. Add a few crushed cloves of garlic, stir without returning to the stove. Although it is prepared simply, it tastes delicious. Usually served with baked chicken legs.

Dried porcini mushroom sauce

Of course, you may not have porcini mushrooms on hand, so you can replace them in the recipe with other options. Mushroom sauce from dry mushrooms turns out no worse than from fresh, pickled or frozen. But the gravy will be prepared a little differently, because initially the main ingredient is quite hard and shriveled.

For four servings take:

a glass of dried boletus;
a pair of onions;
a couple of tablespoons of flour;
vegetable oil and butter;
salt, pepper or favorite spices.

Soak the dried mushrooms, boil them until soft, then strain the broth. Grind the prepared product, fry in hot vegetable oil - fifteen minutes is enough if you boiled it first. Add the peeled and chopped onion and fry until soft.

Separately, fry the flour until it turns golden brown. Add mushroom broth to it so that the consistency of the mass resembles thick sour cream. Add mushrooms with onions, a piece of butter and a little sour cream (this is to taste). Salt to taste; you can take a universal seasoning consisting of a mixture of salted vegetables. If the sauce turns out watery, add a little more flour.

The ready-made hot dish is served with potatoes prepared in any way, with fried meat or cutlets.

As you can see, a delicious sauce is prepared very quickly and from quite affordable ingredients. But with it, any familiar dish changes, becomes more aromatic, satisfying and original! You can diversify any of the recipes for mushroom gravy if you wish, leaving only the main ingredient and flour to add thickness as a base. Then you are limited only by your imagination and the selection of products in your refrigerator. Experiment, improve your mushroom sauce and prepare incredible dishes every time that will decorate any meal.

The original sauce will make any dish tastier - even a side dish, even meat, even a salad. At the same time, you will have to spend very little time preparing it. In the same way, very quickly and simply, you can mix a mushroom sauce, for the base of which both champignons and any wild mushrooms are suitable.

Classic mushroom champignon sauce

Ingredients: 170 g fresh champignons, onion, 70 g butter, 1 large spoon of flour, a glass of heavy cream, salt, ground nutmeg.

After cleaning, mushrooms and onions are cut into miniature cubes. Next, they are fried together in a frying pan greased with oil until all the liquid released from the champignons has evaporated.
The contents of the frying pan are laid out on a plate, and butter is added to the remaining fat. When it melts, add flour, pour in cream and heat everything together well. Do not bring the dairy product to a boil!
Mushrooms with onions, salt and nutmeg are added to the cream.
Heat the sauce, stirring frequently, until it thickens.

If the housewife has gone too far with the thickness of the dish, the same heavy cream or even regular milk will help correct the situation.

With creamy taste

Ingredients: 180 g of porcini mushrooms, 260 g of cream (35% fat), 3-4 garlic cloves, 55 g of butter, a pinch of ground black pepper and ground nutmeg, salt.

The butter is melted in a frying pan. Chopped garlic is placed in it and heated over low heat for a couple of minutes. Be sure to continuously stir the product so that it does not burn.
Next, finely chopped porcini mushrooms are poured into the frying pan. They are immediately salted, seasoned with seasonings and left on the fire for 8-9 minutes.
Thick heavy cream is poured in and the resulting mass simmers for 7-8 minutes with frequent stirring. During this time, the sauce will thicken and decrease in volume.

To make the mushroom sauce from champignons with cream smooth, you can beat it with an immersion blender.

Mushroom sauce for meat - step by step

Ingredients: 110 g champignons, large onion (white), 60 g butter and 1.5 cups cream (both dairy products should be as fat as possible), a pinch of salt, 1 large spoon of wheat flour.

Small pieces of onion are fried in well-heated vegetable oil until golden brown. Then chopped mushrooms are poured into the frying pan and the entire mass is cooked until the liquid from the container has completely evaporated.
Melt butter in a separate frying pan and combine with flour. This is where the cream is poured. The mass is simmered over low heat.
The frying from the first step is transferred to the creamy base for the sauce, the mass is salted and cooked for another 4-6 minutes with frequent stirring.

Serve the mushroom sauce with the meat hot with plenty of chopped fresh herbs.

Spaghetti recipe

Ingredients: half a kilo of fresh champignons, 25 g each of butter and high-grade flour, a full glass of not too fatty sour cream, onion, a mixture of ground colored peppers, salt.

First, fry the onion in any vegetable oil until transparent. Chopped fresh mushrooms are added to it and the mass is left on the fire until all the moisture has evaporated from the frying pan.
In another container, melt the butter and fry the flour in it for a couple of minutes. The latter should not change color, much less burn.
A thick mixture of flour and butter is transferred to the mushrooms, all ingredients are salted and peppered to taste and simmered for a couple of minutes. You should not add spices with a very strong taste to the future sauce, otherwise they will “eclipse” the mushrooms.
The last thing to go into the pan is sour cream. When the mass boils, you can turn off the fire under it.

This spaghetti sauce is served hot.

From dried mushrooms

Ingredients: 15-20 g of any dried mushrooms (preferably white), 1-3 garlic cloves, 1 tbsp. spoon of flour, 350-450 ml of mushroom broth, spices to taste, 90 ml of medium fat sour cream, salt.

First you need to deal with the dried mushrooms. They are washed well and filled with boiling water for at least 3 hours, but you can even leave them overnight. Porcini mushrooms are ideal for this sauce because they add amazing flavor.
Prepared mushrooms are boiled in boiling water for 20-25 minutes. The broth remaining after them is not poured out - it will also be used in the future in the cooking process.
Finished mushrooms are finely chopped.
Flour is fried in a frying pan in a small amount of any oil. Mushroom broth is gradually added to it and the whole mass is intensively stirred.
Sour cream, spices and salt are added. It is enough to simmer the mixture for another 3-4 minutes until it thickens.

The prepared dried mushroom sauce is good both hot and cold.

Mushroom sauce with sour cream base

Ingredients: 90 ml of full-fat milk, 380 g of fresh champignons, a whole glass of homemade sour cream, 3 large spoons of pre-sifted flour, 60 g of maximum fat butter, onion, table salt, ground black pepper.

The onion is peeled, cut into smaller pieces and sautéed in butter. When the vegetable acquires a golden hue, small pieces of mushrooms are added to it. Together, the products are simmered over medium heat for 3-4 minutes.
The sauce base is sprinkled with flour, salt and pepper.
Everything is thoroughly mixed. Without interrupting this process, milk is poured into the frying pan and the sauce continues to simmer until the mushrooms are completely cooked.
All that remains is to add sour cream and cook the treat until thickened. The fire should be minimal so that the mass does not burn.

The finished creamy mushroom sauce can be served with pieces or chopped in a blender. If the dish will be complemented by hash browns, pancakes, or simply served with salted crackers, then it will first need to be thoroughly cooled.

Bechamel with mushrooms

Ingredients: 290 g of fresh mushrooms (preferably champignons), 730 ml of homemade milk, 80 g of butter, 60 g of pre-sifted flour, half a bunch of fresh dill, coarse salt, ground nutmeg.

The mushrooms are thoroughly washed, lightly dried and cut into thin slices. Melt butter in a frying pan and fry slices of champignons on it until fully cooked. This will take 12-15 minutes. The contents of the pan are periodically stirred with a wide spatula.
The onion is peeled, cut very finely and added to the almost finished mushrooms. After mixing, the ingredients cook together for 3-4 minutes. The mass is salted and sprinkled with seasoning.
Flour is added to the remaining ingredients through a sieve. After adding it, the components of the container are quickly and actively mixed.
The milk warms up well in the saucepans. It is introduced into the sauce base in a thin stream when the flour is completely dissolved. In this case, the mass should be stirred continuously.
Cook the dish for another 5-6 minutes at a low boil.
At the very end, chopped dill is added to the sauce.