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.

Ingredients

  • 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

Method

  • 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.

Caraway & Dill & Parsley

When I think of Polish cooking three popular herbs which always spring to mind are caraway, dill and parsley.

They all  belong to the Apiaceae family which includes  carrot and celery. 

This family is also called  Umbelliferae (from the Latin – umbella  – for parasol or sunshade) – the flower heads consists of umbels  which have equal length flower stalks coming from a central point which forms a flattened head – rather like an umberella.

Carum carvi is caraway –  kminek – in Polish.

It  is native to  Europe,  North Africa & Western Asia.

Caraway – Drawing taken from Wikapedia

 

 

 

 

 

 

 

Caraway  fruits are often called seeds.

Caraway is thought to be an aid to digestion.

In 2011 Finland supplied over 25% of the world’s caraway.

 

 

 

Caraway is often added to rye bread, to dishes with sauerkraut and also many meat dishes,  especially pork, such as Sauerkraut & BaconPork & Prunes  and  Pork & Sauerkraut Gulasz.

Caraway  is often  added to twaròg (Polish soft curd cheese)

 

Anethum graveolens is dill – koperek  – in Polish.

Dill is grown for its leaves, which are fern like, and its seeds.

Dill leaves are  best when used fresh  (I never bother with dried dill).

 

 

 

 

 

Dill  leaves are used as a topping for many salads and for boiled new potatoes.

 

 

 


Dill leaves are added to twaròg (Polish soft curd cheese) and smetana (soured cream).

Dill leaves are used in sauces including ones served with fish.

 

 

Dill seeds are similar in flavour to caraway seeds.

Dill seeds are used in dill pickles –    – which are cucumbers preserved in brine – Ogórki – Gherkins

 

 

 

 

 

 

 

The name of the Polish astronomer  – Copernicus  in Polish is  Kopernik (so in Polish he is Mr Dill!)

Petroselinum crispum is flat leaf parsley – pietruszka –  in Polish

Flat Leaved Parsley

 

 

 

 

 

 

 

Chopped flat leafed parsley  leaves are added as a garnish or topping for many salads and savoury dishes.

 

 

Petroselinum crispum tubersum

This is Parsley root or Hamburg parsley.

Flat leafed parsley is also grown for its white tap root which looks a lot like parsnip and is also used in  Polish cookery, often added to casseroles.

I have seen this for sale in Polish markets, you might find it in the larger Polish shops that have fresh produce.

20180314_172735

 

 

 

 

 

 

 

 

 

 

 

 

Parsley root grated with apple or pear and with added lemon juice is one suggestion for a fresh salad.