Szary sos – Grey sauce

  • 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.

Chocolate Sauce

    • This chocolate sauce is based on vanilla sauce with the addition of cocoa or chocolate instead of vanilla essence.
    • It is served chilled.
    • Try serving it with bottled or tinned fruit, ice cream or yoghurt.

      Ingredients

    • 250ml of milk (full fat is best)
    • 50g of granulated sugar
    • 20g of cocoa or 50g of dark chocolate
    • 1-1½ tablespoonfuls of potato starch (you can use cornflour – if potato flour is not available)
    • 2 egg yolks

    Method – with cocoa

    • Put 150ml of the milk into a saucepan.
    • Heat gently – stirring all the time until boiling point.
    • Take it of the heat.
    • Blend together the rest of the milk (100ml) with the sugar, cocoa and potato flour.
    • Add the heated milk to this and stir well.
    • Put the mixture back in the pan and heat gently, stirring till it thickens .
    • Add the egg yolks and stir these well in.
    • Pour into a glass dish (or several small dishes) – leave to cool.
    • Chill in the fridge for at least 2 hours.
  • Method – with chocolate

      • Put 150ml of the milk into a saucepan.
      • Add the chocolate.
      • Heat gently – stirring all the time until boiling point.
      • Check that all the chocolate has dissolved.
      • Take it of the heat.
      • Blend together the rest of the milk (100ml) with the sugar and potato flour .
      • Add the heated milk and chocolate to this and stir well.
      • Put the mixture back in the pan and heat gently, stirring till it thickens .
      • Add the egg yolks and stir these well in.
      • Pour into a glass dish (or several small dishes) – leave to cool.
      • Chill in the fridge for at least 2 hours.

Vanilla Sauce

    • Sos waniliowy – vanilla sauce and budyń are very similar.
    • They are both also similar to English custards.
    • In Poland these are both served chilled.
    • Vanilla sauce is more a pouring sauce and budyń is thicker and set.

    Ingredients

    • 250ml of milk (full fat is best)
    • 50g of granulated sugar
    • 2-3 drops of vanilla  essence
    • 1-1½ tablespoonfuls of potato starch (you can use cornflour – if potato flour is not available)
    • 2 egg yolks

    Method

    • Put 150ml of the milk, sugar and the vanilla essence into a saucepan.
    • Heat gently till the sugar dissolved, stirring all the time.
    • Take it of the heat.
    • Blend together the rest of the milk (150ml) with the egg yolks and potato flour.
    • Add some of the boiled mixture to this and stir well.
    • Add this to the rest of  the mixture and stir well.
    • Put the pan back on the heat and stir gently till thickened .
    • Pour into a glass dish (or several small dishes) – leave to cool.
    • Chill in the fridge for at least 2 hours.

    This sauce is served with, bottled fruit, fruit salad, fruit sauces. or kisiel

     

White Onion Sauce

  • The onions are boiled not browned to make this super sauce.
  • The sauce is served hot.
  • This sauce goes well with roast pork or chicken as well as steamed vegetables.

Ingredients

  • 2 medium onions
  • 30g butter
  • 1 tablespoons of plain flour
  • 250 & 125ml vegetable stock
  • 125ml full fat Greek Yoghurt or soured cream
  • Salt & pepper

Method

  • Chop the onion into pieces.
  • Cover with 250ml of vegetable stock.
  • Bring to the boil and then simmer till soft.
  • Add the butter.
  • Use a blender to purée the onions.
  • Mix the rest of the 125ml of stock with the flour.
  • Add the stock mixture to the onions and bring to the boil.
  • Simmer and stir till the mixture thickens.
  • Add the yoghurt or soured cream.
  • Season to taste. 

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.