Dillsas (Dill Sauce)

1. In a small saucepan, melt butter.

2. Add flour and stir until well blended.

3. Add stock gradually while whisking constantly, then cook over meduim low heat for 10 minutes, stirring occasionally.

4. Add the dill, sugar, and vinegar.

5. Remove from heat and stir in the egg yolk.

6. Season to taste and serve immediately.

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Nutrient	Quantity
Total fats	26.8715 g
Protein	23.4197 g
Carbohydrates	55.6135 g
Energy	543.3095 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2026 g
Water	476.446 g
Aspartic acid	0.8678 g
Calcium, Ca	366.8095 mg
Lutein + zeaxanthin	190.78 g
Fiber, total dietary	6.0492 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	14.96 g
Niacin	10.2668 mg
Vitamin A, RAE	70.866 g
Arginine	1.2477 g
Riboflavin	0.6924 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.0539 g
Glutamic acid	1.7432 g
Sodium, Na	720.7245 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6341 g
Total lipid (fat)	26.8715 g
Manganese, Mn	0.9844 mg
Fructose	0.0789 g
Proline	0.4086 g
Fatty acids, total saturated 16:0	3.8081 g
Fatty acids, total saturated 8:0	0.0015 g
Sucrose	6.856 g
Choline, total	184.7395 mg
Sugars, total	14.6364 g
Serine	0.5779 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	1.3037 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	0.5161 mg
Selenium, Se	24.6818 g
Ash	5.8587 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	10.8331 g
Pantothenic acid	0.8783 mg
Phenylalanine	0.55 g
Copper, Cu	0.8888 mg
Betaine	0.153 mg
Thiamin	0.6653 mg
Retinol	67.87 g
Methionine	0.288 g
Iron, Fe	4.52 mg
Carbohydrate, by difference	55.6135 g
Phosphorus, P	479.276 mg
Folate, total	80.33 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	0.487 g
Cholesterol	198.85 mg
Valine	0.6763 g
Fatty acids, total saturated 18:2 undifferentiated	7.9654 g
Glycine	0.5017 g
Carotene, alpha	6.46 g
Glucose (dextrose)	0.053 g
Fatty acids, total saturated 14:0	0.095 g
Zinc, Zn	3.3104 mg
Isoleucine	0.5264 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.0028 g
Fatty acids, total polyunsaturated	8.257 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	0.8655 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	286.636 IU
Folate, DFE	80.33 g
Tryptophan	0.1613 g
Vitamin C, total ascorbic acid	3.732 mg
Phytosterols	16.368 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Lactose	0.0119 g
Tyrosine	0.4011 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	1.079 g
Fatty acids, total saturated	5.3537 g
Histidine	0.2995 g
Fatty acids, total monounsaturated	11.5566 g
Threonine	0.4559 g
Folate, food	80.33 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.61 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	0.6043 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	90.81 mg
Lysine	0.5561 g
Potassium, K	836.6085 mg
Cystine	0.174 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 tablespoon	27.531	6.8862	0
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Vinegar	1.5 1/2	4.6935	0.2079	0
Egg yolk	1	54.74	0.6103	4.5118
flour	2 tablespoons	72.285	15.8257	0.2804
dill	2 tablespoons	40.26	7.2824	1.9193
chicken stock	2 cups	172.8	16.944	5.76