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.


  • 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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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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