In the Czech kitchen: Make creamy vegetarian dill sauce à la Prague's Kuchyň at home

Chef Marek Janouch from Kuchyň at Prague Castle says this creamy, herby sauce is the most popular item on the menu and shares tips for getting it right.

Klára Kvitová

Written by Klára Kvitová Published on 24.05.2023 16:03:00 (updated on 24.05.2023) Reading time: 3 minutes

Koprovka is one of the most popular Czech dishes, among locals as well as foreigners. Its popularity comes from its versatility and its two available versions, with beef or boiled egg, which makes it a go-to dish for vegetarians. The latter is also the recipe of choice from the chefs at Prague restaurant Kuchyň na Hradě, where it became a menu standout shortly after the restaurant opened.

There's no better time than the present to enjoy it on the terrace with its impressive view of Prague and a cold beer. You can also cook it at home with this easy recipe from Kuchyň na Hradě chef Marek Janouch.

Janouch told us that the dish is the second most popular in the restaurant after "veverka" (hanger steak, or butcher's tenderloin, in English) in red wine.

"We cook about 400 portions a week," he says, adding that the restaurant saves a few stalks for the dill oil, which "work just as well as fresh dill in the final seasoning." The taste of the dill from Kuchyň is balanced by the vinegar broth. 

Chef's tips for making dill sauce Before you get started

  • Don't work in stages: Pour milk over the sautéed onions and dill and boil. Wati to stir in the vinegar that you previously boiled with sugar and salt to ensure even seasoning.
  • Watch temperature: The boiled vinegar also reduces the risk of the sauce curdling when acidified. For the same reason, the temperature of the vinegar stock should be similar to that of the milk in the pot.
  • Careful with cream: Let it stand at room temperature before use!
  • Correcting curdling is easy: Whip the sauce lightly with an immersion blender adding a little more cream until it emulsifies again.

Koprovka recipe from Kuchyň na Hradě

ingredients (for 5 servings)

  • 25 ml of oil
  • 250 g onions
  • 100 g dill
  • 1 l of milk
  • 50 ml vinegar
  • 50 g sugar
  • 5 g salt (+ to taste)
  • 375 ml whipping cream (min. 30)

For the roux sauce (olejovou jíšku):

  • 50 ml of oil
  • 50 g plain flour

To serve:

  • 10 poached eggs
  • dill oil and fresh dill
  • potatoes (preferably boiled type A, suitable for salads)


  • 1.In a large pan over medium heat, saute finely chopped onion and chopped dill stalks in the oil.
  • 2.Once the onions have been browned, add the milk to the pan (see next instruction) and bring to a boil.
  • 3.In the meantime, in a separate pot bring the vinegar, sugar, and salt to boil in a saucepan. You will use the still-warm mixture to flavor the milk base of the sauce.
  • 4.In a saucepan, prepare the roux, combining the oil and flour, and cook over low heat for at least 15 minutes.
  • 5.The roux will be used to thicken the dill sauce. Let the roux bubble for a while over low heat, and then blend with an immersion blender until smooth.
  • 6.Add the roux to the milk to create the béchamel sauce, thinning it out with the whipped cream, and add salt to taste.

serving suggestions

  • For a silky, smooth sauce strain the béchamel through a fine-mesh strainer or a cheesecloth placed in a regular strainer before serving.
  • Pour a generous portion of the sauce into a deep plate.
  • Add two poached eggs plus the boiled potatoes.
  • Top fresh dill tips and a drizzle of dill oil.

CHEF’S TIP: You can also make a gluten-free version of dill sauce by replacing the plain flour in the roux with rice flour.

Taste more of Janouch's specialties and relax on the sunny terrace with the best view of Prague! Follow Kuchyň na Hradě on Instagram and stop by for one of its popular summer barbecues.

In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and lent to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at

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