Author Notes
Serve this bechamel on chicken, pork, beef, wild game, or fish over a bed of wild rice.
Read more about juniper berries here: http://samanthamenzies.com/home/2012/06/juniper-berry-bechamel/ —Samantha Angela
Ingredients
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20
juniper berries
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1
spring of fresh rosemary
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3 tablespoons
butter
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2 tablespoons
(heaping) all purpose flour
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3/4 cup
milk
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3/4 cup
plain yoghurt
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1 tablespoon
lemon juice
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1 teaspoon
sea salt
Directions
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Grind the juniper berries and rosemary in a spice grinder or mortar & pestle until very fine.
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Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it turns a light golden brown.
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Meanwhile, stir the milk, yoghurt, and lemon juice together in a separate bowl.
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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.
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Serve warm over your favourite meat or fish dish.
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