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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With a shelf life of up to 10 days in the bottle, reduce food waste and costs.
This recipe is suitable for the following products
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