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.


  • 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


  • 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!

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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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