Chop the garlic, the chili pepper, the coriander and the lemon grass
in a food processor. Add the rest of the ingredients and blend for a
Fry the onions, add the wine and boil
on high heat until reduced till half. Add the cream and reduce some
more. Put off the heat, and beat in the butter piece by piece. Now add
the Pernod and salt and pepper. Garnish with parsley.