15 black peppercorns
10 juniper berries
1/4 cup cider vinegar with honey
1/4 cup minced onion
1 clove garlic, minced
6 tablespoon Walnut Oil
1 tablespoon Black Treacel
1. Crush peppercorns and juniper berries.
2. In a small saucepan over medium heat, cook peppercorns, juniper berries, vinegar, onion and garlic until vinegar is almost entirely evaporated.
3. Stir in oil, treacle, and salt. Cook one minute longer and remove from heat,
4. Puree in a food processor until smooth. Chill at least one hour before serving to allow flavors to blend.
Makes 1/2 cup.
Use as sauce for fish or chicken. Great with salmon and trout.