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!

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.

Ingredients

  • 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

Method

  • 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!