In shops you can find many different sauces. However, a self-prepared dish additive can turn out to be much more original and tasty. Try one of the interesting recipes for juniper sauce - it is perfect for fish.
Pick your recipe
You will need
-
- For cold sauce:
- 2 tbsp dry juniper berries or 4 tbsp Fresh
- 1 lemon
- 2 tbsp gin or brandy;
- 1/3 Art. vegetable oil;
- half a small onion;
- a sprig of greenery;
- salt.
- For hot sauce:
- 1 tbsp. cream
- 50 g of oil;
- a bunch of parsley;
- 3 tbsp fresh juniper berries;
- 1 lemon
- salt and pepper.
Instruction manual
1
Take dry or fresh juniper berries, wash them thoroughly and chop them in a blender. Depending on the type of berries, you will get either mashed potatoes or powder. Both that, and another can be used for preparation of sauce.
2
Squeeze lemon juice manually or with a juicer. Then grate the zest of the same lemon on a coarse grater and mix with crushed 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 mixing the mass, pour vegetable oil into the portions in it.
3
Grind the greens. It can be parsley, basil or celery, you should choose one thing. Pour the herbs into the sauce. Peel the onion, finely chop and sauté in hot oil for 5 minutes. Then add it to the bulk. Salt the mixture and mix well. Serve the sauce cold, best with white fish - sea bass, sea bream, halibut. It is not stored for long, for a maximum of 2 days in the refrigerator. If you want to put it in storage, pour the sauce into a resealable container, and whisk slightly before serving - the vegetable oil may begin to exfoliate.
4
If you like cream, prepare a sauce based on them. 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, pour the chopped greens there - parsley leaves and basil. Cook for 2-3 minutes over medium heat. Then add fresh juniper, minced in a food processor to a mash condition. Cook another 3 minutes. Pour in freshly squeezed lemon juice and turn off the stove. If you are cooking on an electric burner, leave the sauce on it for a few minutes until it cools. Ready fish, preferably boiled or fried, pour the resulting gravy before serving.
5
Note that in a hot version of the sauce should not be stewed fish. Due to the combination of lemon juice and cream, such a mixture with prolonged heating will begin to curl up and look unaesthetic.