Ingredients

  • 10 small hard pickles
  • pound butter
  • 2 tablespoons flour
  • 1 cup stock
  • Pinch of saffron
  • 2 tablespoons sour cream
  • 1 teaspoon wine vinegar

Method

  1. Mince the pickles. Cook them in the butter for 5 minutes.
  2. Sprinkle pickles with flour and stir. Cook for another 5 minutes.
  3. Add cold stock, stir, and bring the mixture to a slow boil. Add saffron and simmer the sauce for 15 minutes.
  4. Turn off heat and stir in sour cream and vinegar.
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