Summary

Ingredients

• 0.5 liter ½ cream (soy cream or oat cream)
• 0.5 liter ½ water
• 3 teaspoons vegetable broth, grained
• 3 teaspoon flour, fine
• 1 bunch dill
• 1 sprig lemon balm
• 1 tablespoon oil (rapeseed oil)
• 1 small onion (s)

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Instructions

1. Dice the onion and fry lightly in the rapeseed oil. Roughly chop the dill and fry briefly. Deglaze with a little water and let it steep a little. In a measuring cup, mix the cream with the water, the granulated stock and the flour with a whisk. Then add to the dill / onions in the pan and bring to the boil. Add 1 sprig of lemon balm to the sauce and let it steep while the sauce is thickening. Stir a little every now and then so that the result is a nice, delicate consistency. At the end, take the branch out again.
2. Goes well with white asparagus.