Name: Boiled smoked ham with saupiquet sauce
Yield: Serves 6-8
Cuisine: French
Ingredients: 25 g plain flour; 1 onion, peeled; 2 garlic cloves, finely chopped; a piece of barrel-shaped smoked gammon (about 1 kg); flaked sea salt and black pepper; 10 black peppercorns; 1 celery stick, cut into 3 short lengths; 1 carrot, cut into 3 short lengths; 40 g butter; 100 ml double cream; ½ teaspoon caster sugar; 8 juniper berries, lightly bashed; 200 ml white Burgundy, or other dry white wine; 1 teaspoon thyme leaves; 1 medium banana shallot, finely chopped; 300 ml ham stock; 4 tablespoons white wine vinegar

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I once worked for a French chef whose tantrums were simply intolerable. His food, though, was so delicious that it dissipated my constant urge to leave his employ (well, for 6 months). Saupiquet sauce, a sweet-and-sour white wine cream sauce, was one of his specialities, made to a particularly extravagant recipe using Beaumes de Venise and egg yolks. I have gone back to its simpler origins and am using the stock from the ham, a traditional meat to eat with this sauce. Should your sau

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