- 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:
- It is delicious served with fish or chicken, boiled potatoes or steamed vegetables.
- It has become one of my regular staple sauces.
- 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
- 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.
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