Beurre Blanc

In French cuisine, you can find juniper berries being used in many Alsatian dishes and in particular Choucroute garnie which is French for sauerkraut accompanied with meats. They are also often used in brines for white meats like chicken, turkey, and pork and wild games as well as wild boar.

You can also find Juniper Berries being used to flavour a beurre blanc sauce.

Here’s my recipe

Beurre Blanc Sauce

Beurre Blanc Sauce

Ingredients 

200 g unsalted butter

2 finely chopped ecshallots

50 ml white wine

30 ml white wine vinegar

5 crushed peppercorns

4 crushed juniper berries

Method

1. Put all the ingredients except the butter into a small saucepan.

2. Reduce to one-quarter

3. Strain this into another saucepan and then whisk in the butter in small pieces, a little at a time.

4. Season with salt and pepper to taste.