Herb Sauce

• The English word sauce and the Polish word sos – both originate from the Latin – salsis meaning salted.
• Over the next few weeks I will be looking at a variety of hot & cold, sweet & savoury Polish sauces.
• This delicate, slightly “lemony” herb white sauce is super made with:
  • Chives
  • Dill
  • Parsley
  • Sorrel
• It is delicious served with fish or chicken, boiled potatoes or steamed vegetables.
• It has become one of my  regular staple sauces.

Ingredients

• 250ml of vegetable stock
• 1½ -2 tablespoons of plain flour
• 125ml of full fat Greek yoghurt or soured cream
• 3 tablespoons of the chosen chopped herbs
• Pinch of salt
• 1 yolk optional

Method

• Mix the stock with the flour and beat out any lumps.
• Add the pinch of salt.
• Heat the mixture in a small saucepan.
• Mixing all the time until it thickens.
• Stir in the yoghurt until thoroughly mixed. 
• **
• Add the chopped herbs.
• *
• **If using the yolk add this before the herbs and mix well.