Juniper Cream Sauce

Juniper Cream Sauce

  • 20 g butter
  • 50 g Onion, finely diced
  • 30 g flour (fine)
  • 15 g dried juniper berries
  • 50 ml gin
  • 180 ml heavy cream
  • 360 ml brown stock


Roast the sliced onion in the butter until brown, dust with flour and create a brown roux. Put the juniper berries in a spice sack and add to the roux. Deglaze with the gin and reduce.


Pour in the remaining ingredients and boil it, simmer for 2 minutes. Remove the spice sack and finely puree the sauce with a blender and season to taste.


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Saving tip:
With a shelf life of up to 10 days in the bottle, reduce food waste and costs.

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