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A sauce to serve with boiled ham from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

  • shallots
  • heavy cream
  • juniper berries
  • white wine vinegar
  • white wine

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Accompaniments: Meat glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nichill on January 18, 2015

    Simply delicious. On its own, it appeared too sharp, over vinegary. With the boiled ham it was marvellous. Elizabeth David rated it a sauce "well worth knowing", and I concur: a useful addition to a repetoire, and not tricky.

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