Juniper Berry Bechamel

1. 1

   Grind the juniper berries and rosemary in a spice grinder or mortar & pestle until very fine.

2. 2

   Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it turns a light golden brown.

3. 3

   Meanwhile, stir the milk, yoghurt, and lemon juice together in a separate bowl.

4. 4

   Once the roux is golden brown, add the milk mixture tablespoon by tablespoon. Whisk continuously until very smooth, adding more milk if the mixture is too thick. Bring to a simmer and cook 10 minutes and remove from heat. Season with salt, rosemary, and juniper.

5. 5

   Serve warm over your favourite meat or fish dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.