Gherkin Sauce – 1

  • I have a few more sauces to write about this year.
  • Gherkin sauce is Ogórkowy sos in Polish.
  • It is quite simple to make and can be made all year round.
  • It goes well with fish and also light meat such as roast chicken or pork.


  • 1 onion – chopped fine
  • 2 medium gherkins – chopped into small pieces
  • 2 tablespoons of butter
  • 1 tablespoon of plain flour
  • 250ml of vegetable stock
  • Sugar to taste – optional


  • Fry the onions gently in the butter till golden.
  • Add the flour, mix and cook for a few minutes.
  • Slowly add the vegetable stock.
  • Stir until the sauce thickens and cook for a few minutes.
  • Add the gherkins and cook for a few minutes.
  • Add  a little sugar to taste.
  • Serve hot.

Illustration –  by Czesław Wielhorski from my Kuchnia Polska book – first published in the 1950s. 

  • Super with fish!


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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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