Viburnum Sauce for Meat, Fish or Poultry
by Editorial Staff
I want to offer you a recipe for an original sauce for any meat dish – viburnum sauce. It will reveal and complement the taste of meat, poultry, or fish, and your loved ones or guests will never guess what the sauce is made of!
Cook: 30 minutes
Ingredients
- Viburnum berries – 400 g
- Fresh dill – 1 bunch
- Fresh parsley – 1 bunch
- Garlic – 3 cloves
- Apple cider vinegar – 1 tbsp
- Ground coriander – 1 teaspoon
- Ground red pepper – 1 pinch
- Sugar – 2.5 tbsp
- Salt – 1 teaspoon.
Directions
- Pour 100 ml of water into viburnum berries without twigs and send them to the fire. Cook the viburnum until soft.
- Chop the garlic and herbs.
- Grind the hot viburnum through a fine sieve, adjusting the thickness of the sauce with the water in which the viburnum was boiled.
- Add garlic, herbs, salt, sugar, coriander, red pepper, and vinegar to the grated viburnum.
- After all the ingredients of the sauce have been mixed, I recommend trying the sauce. Before boiling, you may want to slightly change the proportions, add sugar, salt, or other spices to your liking. We send the viburnum sauce to the fire and boil, stirring continuously, for 5 minutes after boiling.
Enjoy your meal!
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