Creamy Coriander Sauce

Creamy Coriander Sauce

This is a rich and creamy sauce made with plenty of coriander. It is accented with a hint of cumin and the spiciness of jalapeño peppers.

Ingredients: 6 servings

Stalks and leaves of coriander
250 ml (about 10 sprigs)
Unsalted butter
1 tablespoon
◎ Shallot (or small onion)
1 large
◎ Button mushrooms
2 large
◎ Jalapeño peppers (discard the seeds if it is too hot)
Cumin powder
1 teaspoon
Chicken stock
125 ml
Double cream
60 ml
Egg yolk
Brown sugar
1 tablespoon or less
Red wine vinegar (or 1 teaspoon of balsamic vinegar + 2 teaspoons of rice vinegar)
1 tablespoon


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 Thighs Recipe ID: 1866726 Serve your chicken Mexican style.
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 Recipe ID: 1866715

Story Behind this Recipe

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.