Homemade Anise Hyssop Condiment Recipe

Homemade Anise Hyssop Condiment Recipe

Chow Down: Anise Hyssop Sauce for Roast Lamb and Veal

Harness the flavor of anise hyssop with this easy-to-make sauce that's perfect for enhancing the taste of roast lamb and veal. Here's your step-by-step guide:

• Yield: Approximately 1 cup

For the sauce:

• 3 tablespoons sugar
• 6 tablespoons apple cider vinegar
• 1/2 cup water
• 1/2 cup anise hyssop leaves, coarsely chopped
• 2 teaspoons cornstarch
• 2 tablespoons water

For the infused wine (optional):

• 1 cup dry white wine
• A handful of anise hyssop leaves

For the aromatics (optional):

• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 onion, sliced
• 1 teaspoon dried thyme

For serving:

• Fresh anise hyssop leaves, chopped (for garnish)
• Salt and pepper to taste
• 2 tablespoons butter
• Fresh lemon juice (to taste)
• Honey (to taste)

Instructions:

1. Begin by brewing anise hyssop leaves in dry white wine for a rich infusion. Let it steep for about 2 hours, then strain the leaves out.
2. In a small pot, combine sugar, apple cider vinegar, 1/2 cup water, and anise hyssop leaves. Bring to a boil and allow the mixture to steep for 30 minutes.
3. Strain the liquid, pressing the leaves to extract all liquid.
4. Combine cornstarch and 2 tablespoons water in a small bowl. Whisk into the strained liquid.
5. Bring the mixture to a boil while whisking to thicken the sauce.
6. If you'd like a more complex flavor, sauté garlic, carrot, and onion in butter until soft, then incorporate the infused wine in step 1. Simmer until reduced by about half. Stir in honey and fresh lemon juice. Strain the sauce before serving.
7. Season with salt and pepper, garnish with chopped anise hyssop leaves, and serve with roast lamb or veal.

Anise hyssop lends a distinct, minty and slightly anise-like flavor, elevating your roast lamb and veal dishes to a whole new level. Go on, give it a try!

1. To infuse the wine (optional), combine a handful of anise hyssop leaves with 1 cup of dry white wine, let it steep for 2 hours, then strain and set aside.
2. In the sauce, add anise hyssop leaves, 3 tablespoons of sugar, 6 tablespoons of apple cider vinegar, and 1/2 cup of water, then bring to a boil and allow to steep for 30 minutes.
3. After straining the liquid, combine 2 teaspoons of cornstarch with 2 tablespoons of water, then add this mixture to the strained liquid, and simmer until the sauce thickens.

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