Piquant Cream Sauce

Preparation info
  • Makes

    600 ml

    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

A classic sauce for boiled ham, roast pork or tongue. The cooked roux gives a nutty flavour as well as a pretty pale coffee colour.


  • 8 shallots, chopped
  • 4 juniper berries, crushed
  • 75 ml/3


Put the shallots, juniper berries and vinegar in a small pan and boil hard to reduce until all but dry. Melt the butter in a separate pan, stir in the flour to make a roux and cook until it is coffee-coloured.

Heat the stock separately. Remove the roux from the heat and gradually stir in the hot stock, wine, and salt and pepper to taste. Add the shallot reduction. Return t