Creamy Coriander Sauce

Ingredients

• 250 ml Stalks and leaves of coriander
• 1 tbsp Unsalted butter
• 1 large Shallot (or small onion)
• 2 large Button mushrooms
• 1/2 Jalapeno 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)

Instructions

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 saute the shallot and mushrooms over medium heat until softened.
3. Reduce the heat to low and add the cumin and jalapeno pepper.
4. Saute for 5 more minutes.
5. Add the chicken stock and turn up the heat.
6. Reduce the stock by half and turn off the heat.
7. Add the cream and stalks and leaves of the coriander.
8. Bring to a boil and turn off the heat.
9. After it cools down, puree the contents of the pot in a blender.
10. Place a metal sieve over a bowl and strain the pureed mixture, using a spatula.
11. Combine the egg yolk, brown sugar, and vinegar in a heat-proof bowl and whisk.
12. Whisk the mixture from Step 8 and add the half of the strained puree to cool down the entire mixture.
13. Add the rest of the puree and mix well.
14. 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.
15. Keep the sauce in a resealable bag or an air-tight container and store in the freezer.
16. Use as much sauce as you need anytime.
17. Variation 1: Mexican-style Sauteed Chicken ThighsServe your chicken Mexican style.
18. Variation 1: Serve your hot dogs with this sauce along with a topping of sauteed red peppers and onions.
19. Use this sauce with tomato and pickles salsa