You can find many different sauces in stores. However, a self-prepared additive to a dish can turn out to be much more original and tasty. Try one of the interesting recipes for juniper sauce - it goes well with fish.
It is necessary
-
- For cold sauce:
- 2 tbsp dry juniper berries or 4 tbsp. fresh;
- 1 lemon;
- 2 tbsp gin or brandy;
- 1/3 tbsp. vegetable oil;
- half a small onion;
- a sprig of greens;
- salt.
- For hot sauce:
- 1 tbsp. cream;
- 50 g butter;
- a bunch of parsley;
- 3 tbsp fresh juniper berries;
- 1 lemon;
- salt and pepper.
Instructions
Step 1
Take dry or fresh juniper berries, wash them thoroughly and grind them in a blender. Depending on the type of berries, you will end up with either a puree or a powder. Both can be used to make the sauce.
Step 2
Squeeze lemon juice by hand or using a juicer. Then grate the zest of the same lemon on a coarse grater and mix with chopped juniper berries in a small bowl. Pour in lemon juice and gin. If desired, this type of strong alcohol can be replaced with cognac. Gently stirring the mass, pour vegetable oil into it in portions.
Step 3
Chop the herbs. It can be parsley, basil or celery, you should choose one of them. Add the herbs to the sauce. Peel the onion, chop finely and sauté in hot oil for 5 minutes. Then add it to the bulk. Season the mixture with salt and mix well. Serve the sauce cold, best with white fish - sea bass, dorada, halibut. It is not stored for long, maximum 2 days in the refrigerator. If you want to store it, pour the sauce into a resealable container and whisk lightly before serving - the vegetable oil may flake off.
Step 4
If you like cream, make a sauce based on it. To do this, heat the cream and butter together in a small saucepan. Add salt and ground black pepper. Without bringing the mixture to a boil, add chopped herbs - parsley leaves and basil. Cook for 2-3 minutes over medium heat. Then add fresh juniper, mashed in a food processor. Cook for another 3 minutes. Pour in freshly squeezed lemon juice last and turn off the stove. If you are cooking on an electric hob, leave the sauce on it for a few minutes while it cools. Pour the prepared fish, preferably boiled or fried, with the resulting gravy before serving.
Step 5
Please note that fish should not be stewed in the hot version of the sauce. Due to the combination of lemon juice and cream, such a mixture will begin to curdle with prolonged heating and will look unaesthetic.
