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Juniper Cream Sauce

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Juniper Cream Sauce

The perfect juniper cream sauce recipe with a picture and simple step-by-step instructions.

  • 250 ml Veal stock
  • 1 Pc. Diced shallot
  • 150 ml Creme fraiche Cheese
  • 20 Pc. Juniper berries
  • 2 tablespoon Juniper brandy
  • 25 g Ice cold butter
  • Salt
  • Black pepper from the mill
  • 1 tablespoon Extra virgin olive oil
  1. Steam the shallot in olive oil until translucent, deglaze with juniper schnapps, and fill up with the stock. Add the juniper berries and reduce strongly. Add the creme fraiche and simmer until the sauce is slightly creamy. Drain through a sieve. Season with salt and pepper. Assemble with the butter until foamy.
  1. This sauce goes well with game dishes, with (as shown in the photo) pork fillet or with “potato and porcini mushroom tartlets” recipe is in the Kb.
Dinner
European
juniper cream sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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