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Beet Sauce

Beet Sauce

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One of the most interesting developments in modern French cooking has been the rise of the vegetable sauce: a light, flourless sauce based on fresh vegetable juice that brings intense vegetable flavor and vivid color to the table. But there is no fat-free lunch; butter is often used to give the sauce a little texture. Additionally, modern chefs like to play with flavors that complement the central vegetable. In this beet sauce, star anise provides a lovely counterpoint. Makes about 3/4 cup

SKU 1342-recipe

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Ingredients:

2/3 cup fresh beet juice (from about 3 pounds beets, see box)
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/4 teaspoon salt
white pepper to taste
juice of 1/2 lemon

Directions:

Put beet juice in a small saucepan with the star anise. Boil the juice over high heat for about 3 to 4 minutes, or until it is reduced to about 1/2 cup. Turn off heat, and let juice sit for 15 minutes.
Turn heat to moderate, and whisk in butter, a few pieces at a time. When all butter is incorporated, continue to cook, whisking constantly, for another 3 to 4 minutes to thicken the sauce slightly. Season with the salt, white pepper, and lemon juice. Serve immediately.