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Coriander-turmeric sauce

updated

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Ingredients for 2 servings:

  • 1 cup vegetable broth
  • ½ cup cream, or crème fraìche
  • 1 sprig(s) thyme (fresh if possible)
  • ¼ tsp coriander
  • ¼ tsp turmeric
  • e.g. chili flakes
  • n. B. Salt and pepper, from the mill
  • some lemon zest, grated
  • some cornstarch OR:
  • 1 scoop of flour butter
  • 1 dashes soy sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

as a side dish to steamed vegetables and roasts (e.g. schnitzel)

Combine the vegetable stock with half a cup of cream or crème fraîche and bring to a boil briefly in a pan or saucepan. Season with coriander, turmeric, chili flakes, pepper, salt, and soy sauce, and thicken with a little cornstarch or plain flour. Add the lemon zest and thyme and bring to a boil briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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