Berry Herb Sauce
We got this off of Worst Cooks of America from Chef Robert Irvine and tried it.. it was awesome. We couldn’t find some things but we made substitutions (listed below) and it worked out just as well.
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
8
Submitted by:
Jacqui
Ingredients
1 cup red wine
1 cup demi glace
1 small red onion, halved
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon juniper berries
1 teaspoon sugar
1/3 cup blueberries
Salt and freshly ground black pepper
2 tablespoons butter
Directions
In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
Notes
We substituted Demi Glace with a can of Beef Au Jus, the onion can be red or yellow but do not use sweet onions. I used burgundy cooking wine and found the Juniper Berries at Penzey Spice Company.
We got this off of Worst Cooks of America from Chef Robert Irvine and tried it.. it was awesome. We couldn’t find some things but we made substitutions (listed below) and it worked out just as well.
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
8
Submitted by:
Jacqui
Ingredients
1 cup red wine
1 cup demi glace
1 small red onion, halved
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon juniper berries
1 teaspoon sugar
1/3 cup blueberries
Salt and freshly ground black pepper
2 tablespoons butter
Directions
In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
Notes
We substituted Demi Glace with a can of Beef Au Jus, the onion can be red or yellow but do not use sweet onions. I used burgundy cooking wine and found the Juniper Berries at Penzey Spice Company.