It is possible to find many various sauces in shops. However independently prepared additive to a dish can turn out much more original and tasty. Try one of interesting recipes of juniper sauce - it perfectly will approach fish.
It is required to you
- For cold sauce:
- 2 tablespoons of dry juniper berries or 4 tablespoons fresh;
- 1 lemon;
- 2 tablespoons of gin or cognac;
- 1/3 cups of vegetable oil;
- half of a small bulb;
- greens branch;
- For hot sauce:
- 1 cups of cream;
- 50 g of oil;
- parsley bunch;
- 3 tablespoons of fresh juniper berries;
- 1 lemon;
- salts and pepper.
Instruction
1. Take dry or fresh juniper berries, carefully wash up them and crush in the blender. Depending on type of berries at you either puree, or powder will turn out. Both it is possible to use for preparation of sauce.
2. Squeeze out lemon juice manually or by means of the juice extractor. Then grate a dried peel of the same lemon and mix with the crushed berries juniper with a small bowl. Pour in lemon juice and gin. If desired this type of strong alcohol can be replaced with cognac. Accurately mixing weight, in the portions pour in it in vegetable oil.
3. Crush greens. It can be parsley, a basil or a celery, it is necessary to choose something one. Pour herbs into sauce. Peel onions, small cut and brown in hot oil of 5 minutes. Then add it to bulk. Salt mix and well mix. Serve sauce cold, it is the best of all to white fish - a seabass, a gilthead, a halibut. It is stored not for long, at most 2 days in the fridge. If you want to move away him on storage, pour sauce in the closed capacity, and before giving on a table slightly shake up - vegetable oil can begin to peel off.
4. If you love cream, make sauce on their basis. For this purpose in a small pan heat together cream and oil. Add salt and ground black pepper. Without bringing mix to the boil, pour the cut greens there - leaves of parsley and basilicas. Prepare 2-3 minutes on average fire. Then add the fresh juniper crushed in the food processor to a condition of puree. You cook 3 more minutes. The last pour in fresh lemon juice and switch off a plate. If you prepare on an electric ring, leave on it sauce for several minutes while it cools down. Ready fish, it is desirable boiled or fried, water with the turned-out gravy before giving on a table.
5. Consider that in hot option of sauce it isn't necessary to stew fish. Because of a combination of lemon juice and cream such mix at long heating will begin to be displaced and will look not esthetically.