Raspberry Sauce

Berry purees can be a base for simple dessert sauces or marinades (for squab, for example), they can be added to butter (for grilled meats), folded into mousses and sabayon sauces, or used to make ethereal soufflés (especially of wild strawberries).

Whatever the use, the berries have to be pureed by hand, and the best method is through a fine-mesh nylon or stainless steel sieve, or a food mill fitted with the finest mesh disk. Once berries are subjected to the violence of a food processor (or worse, a blender), their color, flavor, and texture deteriorate. Put through a sieve, berries will produce a puree with body, a very important factor when you plan to add other liquids and do not want a thin sauce. Berries other than raspberries, like strawberries, really need a food mill, since they are difficult to put through a sieve by hand.

Ingredients

  • 2 cups fresh raspberries
  • ¼ cup heavy syrup
  • pinch salt

Method

Push the raspberries though a sieve by hand, and then mix in the syrup and salt.

Covered and refrigerated the sauce will last 12 hours maximum.

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