Lemon Cumin Sauce
Great with pasta, fish and Italian style chicken.
- 6 shallots peeled (or small onions)
- 1 peeled lemon
- 1 teaspoon of cumin seeds
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic
- 1 teaspoon of saffron
- 150ml Noilly Prat or white wine
- 150ml white wine
- 450ml chicken stock
- 1 teaspoon cornflour
- ½ cup cream – optional
- salt and milled pepper to taste
Slice the shallots into pieces. Peel the lemons and slice thinly.
Sweat (but do not colour) the shallot, garlic clove and sliced lemons in butter and olive oil together with the cumin and the saffron. Cook without colour until very soft.
Add the Noilly Prat (Vermouth) and white wine. Gently boil and reduce sauce down back to a jam like consistency.
Add the chicken stock and let simmer for 15 minutes. Pour sauce through a fine strainer into a clean saucepan to remove any lemon pips pulp etc.
Bring the strained sauce to boil again then add the cornflower dissolved in cold water. Stir into the hot sauce to thicken.
Add cream if desired then season with salt and milled black pepper.
Serve immediately or place the sauce in the fridge for up to 4 days.