Gherkin Sauce – 2

• This is a creamier sauce than gherkin sauce –  version 1.
• Once again simple to make.
• Goes well with cooked white fish or roast chicken or pork.
• The tangy taste is refreshing in the summer.

Ingredients

• 2 tablespoons of butter
• 1 tablespoon of plain flour
• 250ml vegetable stock
• 125ml liquor from gherkins
• 3 medium gherkins – chopped fine or coarse grated
• 125ml soured cream
• Sugar to taste – optional

Method

• Melt the butter in a pan.
• Add the flour – mix and cook gently.
• Add the stock and gherkin liquor slowly.
• Mix and cook for a few minutes.
• Add the gherkins and cook for a few minutes.
• Stir whilst this cooks.
• Add sugar to taste.
• Stir in the soured cream before serving.

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

• Super with cooked white fish!