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.