Fresh Blueberry Sauce
It is safe to assume at least three things if I find myself with blueberries in the house: (1) they will not last long (2) they will mostly get eaten raw, no further preparation required and (3) there will be no time given over to debating the technicalities of their pseudo-berry status.
If I do get as far as cooking with blueberries, they’re likely to be simply stewed with some lemon juice or maybe added to some cornmeal pancakes. The other day, however, I took a notion that I would use them to make a savoury sauce. I was also feeling particularly lazy, so the sauce consisted of nothing more than a few raw ingredients whizzed up in the food processor. After a few tweaks, I really rather liked the results, not least because it was so simple. This is a tangy little sauce which, so far, I’ve liked best served with some baked white fish (I had it with hake and some basmati rice) and also with grilled camembert. Not bad with corn chips either. You could try it with other things like pork perhaps, or just whiz up a batch, taste it and see what else you think might fit.
- 200g blueberries
- 25g red onion
- 2 tsp lemon juice
- 1 tsp grated fresh ginger
- scant 0.5 tsp salt (or to taste)
- Whiz the ingredients together in a food processor or blender until well combined.
- Serve as a sauce to accompany some baked or steamed white fish or try with some brie or camembert or whatever else takes your fancy.
- If you want to add a little bit of a kick, you could throw some fresh green chili into the mix.
- If you’re serving with fish, this probably makes enough for about 4 portions.