Raspberry Sauce

Preparation info
  • Makes

    2 Cups

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

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 subj