Creamy Coriander Sauce

Name: Creamy Coriander Sauce
Yield: 6 servings
Cuisine: American
Ingredients: 250 ml Stalks and leaves of coriander; 1 tbsp Unsalted butter; 1 large ◎ Shallot (or small onion); 2 large ◎ Button mushrooms; 1/2 ◎ Jalapeño peppers (discard the seeds if it is too hot); 1 tsp Cumin powder; 125 ml Chicken stock; 60 ml Double cream; 1 Egg yolk; 1 tbsp or less Brown sugar; 1 tbsp Red wine vinegar (or 1 teaspoon of balsamic vinegar + 2 teaspoons of rice vinegar)

cookpad.japan @cookpad_jp

This sauce is based on the cilantro sauce recipe made by Chefs Susan Feniger and Mary Sue Millken from the LA restaurant 'Border Grill'. I changed the quantity of the jalapeño chilli and other spices to suit a Japanese palette.

-By sautéeing the shallot and mushroom slowly until golden brown, you can extract the sweetness of the vegetables.
-Discard the seeds of the jalapeno chili if you prefer a milder sauce.
-If you don't want to bother, just purée the mixture in a mixer, without straining through a sieve. Recipe by yukoz1

cookpad.japan @cookpad_jp

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Ingredients

6 servings

250 mlStalks and leaves of coriander
1 tbspUnsalted butter
1 large◎ Shallot (or small onion)
2 large◎ Button mushrooms
1/2◎ Jalapeño peppers (discard the seeds if it is too hot)
1 tspCumin powder
125 mlChicken stock
60 mlDouble cream
1Egg yolk
1 tbspor less Brown sugar
1 tbspRed wine vinegar (or 1 teaspoon of balsamic vinegar + 2 teaspoons of rice vinegar)

Saved

Steps

1

Finely chop the ◎ vegetables (discard the seeds of the jalapeno chili if it is too hot).
2

Heat the butter in a pot and sauté the shallot and mushrooms over medium heat until softened.
3

Reduce the heat to low and add the cumin and jalapeño pepper. Sauté for 5 more minutes.
4

Add the chicken stock and turn up the heat. Reduce the stock by half and turn off the heat.
5

Add the cream and stalks and leaves of the coriander. Bring to a boil and turn off the heat.
6

After it cools down, purée the contents of the pot in a blender.
7

Place a metal sieve over a bowl and strain the puréed mixture, using a spatula.
8

Combine the egg yolk, brown sugar, and vinegar in a heat-proof bowl and whisk.
9

Whisk the mixture from Step 8 and add the half of the strained purée to cool down the entire mixture. Add the rest of the purée and mix well.
10

Place the bowl from Step 9 over a bain-marie and stir the sauce mixture over low heat for about 5 minutes until the sauce thickens.
11

Keep the sauce in a resealable bag or an air-tight container and store in the freezer. Use as much sauce as you need anytime.
12

Variation 1: Mexican-style Sautéed Chicken ThighsServe your chicken Mexican style.
https://cookpad.wasmer.app/us/recipes/158434-mexican-style-sauteed-chicken-thighs

Mexican-Style Sautéed Chicken Thighs
13

Variation 1: Serve your hot dogs with this sauce along with a topping of sautéed red peppers and onions.
14

Use this sauce with tomato and pickles salsa
https://cookpad.wasmer.app/us/recipes/158550-pickled-tomato-salsa

Pickled Tomato Salsa