House White Sauce

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Great over grilled salmon or vegetables of many preparations.


  • 3 tbsp butter
  • 4 cloves garlic, crushed or minced
  • 2 tbsp chopped fresh leeks
  • 1 tbsp fried shallot
  • 1 tsp sea salt
  • 1.5 tsp fenugreek seeds
  • 1 tsp coriander seeds
  • pinch of tarragon
  • black pepper
  • ¼ cup rice wine or white wine
  • ½ tsp lemon zest
  • 1.5 cups milk
  • ½ cup cashew meal


Melt butter in a small saucepan over medium heat. Add garlic, leek, shallot, and salt and cook until fragrant and sizzling. In a mortar and pestle, crush fenugreek, coriander, and tarragon and add to saucepan with black pepper to taste. Add wine and lemon zest; cook until mixture is bubbling and ethanol smell is no longer present. Add milk and cashew meal and cook over medium-low heat until thickened, stirring occasionally to keep cashew meal from sticking to bottom of pan. Add any additional salt, pepper, milk, or cashew meal. Serve warm.