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.
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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
minute.
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