Piquant Cream Sauce

Name: Piquant Cream Sauce
Yield: Makes 600 ml/1 pint
Ingredients: freshly ground black pepper; 150 ml/¼ pint double cream; 475 ml/16 fl oz chicken or beef stock; 75 ml/3 fl oz dry white wine; salt; 75 ml/3 fl oz white wine vinegar; 4 juniper berries, crushed; 50 g/2 oz flour; 50 g/2 oz butter; 8 shallots, chopped

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

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.

Ingredients

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

Sauce

Method

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