More
French
recipes


More
Indonesian
recipes


More
vegan recipes
 
 
 

Pernod beurre blanc

 

Coconut peanut sauce
  • 2 GREEN ONIONS, chopped
  • 1 CUP WHITE WINE
  • 1/2 CUP CREAM
  • 50 GRAM BUTTER, cold in cubes
  • 2 TBSP PERNOD
  • PARSLEY
    •
 
  • 100 GRAM PEANUT BUTTER
  • 1 CUP COCONUT MILK
  • BUNCH OF CORIANDER
  • 1 RED CHILI PEPPER
  • 1 STALK LEMON GRASS
  • 2 CLOVES GARLIC
  • 1 LEMON, juice and rind
  • 2 TBSP SOY SAUCE
    •

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.

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.


 

Serving suggestion:
Use this sauce with fish or prawns.