125 ml milk 1/2 cup
1 small onion, quartered
1 bay leaf
5 black peppercorns
15 ml butter 1 tbsp
15 ml flour 1 tbsp
30 ml sour cream 2 tbsp
75 ml light cream 1/3 cup
5 ml ground coriander 1 tsp
5 ml fresh coriander, finely chopped 1 tsp
30 ml fresh parsley, finely chopped 2 tbsp
In a small saucepan; bring milk, onion, bay leaf and peppercorns to boil. Remove from heat, cover and let sit for about 10 minutes. Strain and set aside for 10 minutes.
In a saucepan; heat butter. Add flour and cook 30 seconds, stirring constantly. Gradually stir in milk mixture. Add sour cream and cream. Briefly bring to boil and allow to thicken. Remove from heat and stir in ground coriander. Season to taste with salt and pepper. Keep warm, adding fresh coriander and parsley just before serving.
Wonderful sauce served over potato pancakes.
Serves: 4