Combine in saucepan: 3 Tb. butter (melt first) Stir in 3 Tb. flour.
Add slightly less than 1 C. milk, 1/2 tsp salt and 2 Tb. pickle juice or lemon juice.
Stir and simmer until blended and then stir constantly until thickened.
Add 1 Tbl. whole milk sweetened yogurt or sour cream with a tiny pinch of sugar (optional), 3-4 tsp. Dijon mustard, 2 tsp. dried dill or 2 Tbl fresh dill, fresh ground black or white pepper, 1/2 tsp smoked paprika. Stir well again. Heat to serving temp.
Inspired by Das Cafe in Spring City, Utah. They add a bit of horse-radish to theirs and serve it over mashed potatoes with bratwurst and sauerkraut.
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