Ham Steaks with Juniper Cream Sauce

Name: Ham Steaks with Juniper Cream Sauce (Le Saupiquet)
Yield: Makes 6 Main-Course Servings
Cuisine: French
Ingredients: 2 tablespoons flour; 4 tablespoons [60 g] butter; 1 cup [250 ml] dry white wine; ½ cup [125 ml] concentrated broth (optional); 4 shallots, chopped fine; 12 juniper berries, crushed; 10 peppercorns, crushed; ¼ cup [60 ml] good-quality red wine vinegar or sherry vinegar; ¼ cup [60 ml] good-quality red wine vinegar or sherry vinegar; ½ cup [125 ml] heavy cream; 2 tablespoons parsley, chopped fine; salt; 6 thick ham steaks (6 to 8 ounces [170 to 225 g] each) from cooked ham, preferably smoked (the ham steaks sold at the supermarket usually work fine); 6 thick ham steaks (6 to 8 ounces [170 to 225 g] each) from cooked ham, preferably smoked (the ham steaks sold at the supermarket usually work fine); 6 thick ham steaks (6 to 8 ounces [170 to 225 g] each) from cooked ham, preferably smoked (the ham steaks sold at the supermarket usually work fine)

Le Saupiquet

Preparation info

Makes
6
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

2 tablespoons flour
4 tablespoons [60 g] butter

Europe
France
Sauce
Main course
Mediterranean

Method

Make a roux by combining the flour with 2 tablespoons of the butter in a small saucepan and cook over medium heat, while stirring with a wooden spoon until the flour smells toasty, about 5 minutes. Whisk in half the wine and continue whisking until it comes to a simmer and the sauce gets thick. (The wine is added in increments so that you can smooth out the sauce; if you add it too quickly, the