For 6-8 servings you need
2 cups seedless grapes, removed from stalks (Red, green or black grapes…. or a combo!)
1 large shallot or a small white onion
1 clove garlic
30ml canola oil
200ml fish or chicken stock
200ml dry white wine (I like using Chenin Blanc or unwooded Chardonnay)
250ml cream or full fat plain yoghurt
5ml potato flour mixed with a little water
20ml Pernod (Aniseed flavoured liquor from France)
Slice 1 cup of the grapes in half. Reserve half of the whole and cut grapes to sprinkle over the sauce when serving
Place the oil, shallots and garlic in a saucepan and cook it on low heat to soften the onion. It must not burn.
Add the stock and wine and allow it to simmer for about 4 minutes. Add the potato flour and simmer for 30 seconds. Finally add the yoghurt and the Pernod.
Traditionally this is a smooth, creamy sauce, so if you want that texture, blend the sauce until it is smooth. Stir in the yoghurt and half of the grapes. Set the sauce aside until you are ready to serve.
Serve the warm sauce over grilled or pan fried fish. For chicken, I like this sauce with roast chicken, but it is also delicious with grilled or pan fried poultry.
Sprinkle the remaining grapes over before serving.
As I used Pernod, which has an aniseed flavour I also added a few fennel flowers from the garden.
This sauce makes a very pale dish. Either keep it like that or brighten it up with lively fresh veggies.