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1
Finely chop the vegetables (discard the seeds of the jalapeno chili if it is too hot).
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2
Heat the butter in a pot and saute the shallot and mushrooms over medium heat until softened.
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3
Reduce the heat to low and add the cumin and jalapeno pepper.
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4
Saute for 5 more minutes.
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5
Add the chicken stock and turn up the heat.
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6
Reduce the stock by half and turn off the heat.
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7
Add the cream and stalks and leaves of the coriander.
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8
Bring to a boil and turn off the heat.
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9
After it cools down, puree the contents of the pot in a blender.
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10
Place a metal sieve over a bowl and strain the pureed mixture, using a spatula.
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11
Combine the egg yolk, brown sugar, and vinegar in a heat-proof bowl and whisk.
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12
Whisk the mixture from Step 8 and add the half of the strained puree to cool down the entire mixture.
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13
Add the rest of the puree and mix well.
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14
Place the bowl from Step 9 over a bain-marie and stir the sauce mixture over low heat for about 5 minutes until the sauce thickens.
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15
Keep the sauce in a resealable bag or an air-tight container and store in the freezer.
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16
Use as much sauce as you need anytime.
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17
Variation 1: Mexican-style Sauteed Chicken ThighsServe your chicken Mexican style.
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18
Variation 1: Serve your hot dogs with this sauce along with a topping of sauteed red peppers and onions.
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19
Use this sauce with tomato and pickles salsa
