This rich, well-flavoured sauce goes well with roast game and ham. If liked, port may be substituted for the red wine for an even richer flavour.
1 oz. butter
2 tablespoons flour
5 fl. oz. brown stock
5 fl. oz. red wine
2 teaspoon salt
½ teaspoon black pepper
6 juniper berries, crushed
In a small saucepan, melt the butter over moderate heat. With a wooden spoon, stir in the flour to make a smooth paste and cook, stirring constantly, for 2 minutes.
Remove the pan from the heat and stir in the stock and wine. Return the pan to the heat and bring the sauce to the boil, stirring constantly.
Add the salt, pepper and juniper berries. Reduce the heat to low and simmer the sauce for 15 minutes.
Remove the pan from the heat and strain the sauce into a warmed sauceboat. Serve at once.