- This is a very old Polish recipe.
- Szary is translated as grey but it can also mean dusky or dark, which sounds better.
- Some books call it Polish Sauce.
- Wine is not a Polish product.
- I think you could use a sweet vermouth or sherry – will try that next time.
- Maybe if you do not have any piernik – honey spice cake – you could use plain sponge and some peirnik spices such as cinnamon and cloves.
- *
- It is often served with fish such as carp, perch or pike.
- I think it would go well with roast meats such as chicken or pork.
Ingredients
- 1 small onion – finely chopped
- 1 – 2 tablespoons of butter
- 1 tablespoon of plain flower
- 50 – 70g piernik (honey spiced cake)
- 300ml vegetable stock (can use chicken or fish)
- 125ml red or rose wine
- 50g sultanas or raisins
- 20g flaked almonds
- Juice of ½ lemon
- Sugar & lemon juice to taste
- Salt & pepper to taste
Method
- Melt the butter in a medium sauce pan.
- Add the onion and stir.
- Cook until they are soft and golden.
- Add the flour and cook with stirring for a few minutes.
- Stir in the stock and cook till the liquid thickens.
- Add the wine and stir and cook again.
- Break up the piernik into small pieces and add this to the sauce.
- Cook for a few minutes until the cake falls apart.
- Add the sultanas and gently simmer for a minute or two.
- When ready to serve adjust the thickness with a little more wine if needed.
- Add the lemon juice.
- Adjust the taste with sugar, lemon juice and seasoning.
- Pour the sauce over the food.
- Sprinkle with the flaked almonds.

