This Blueberry Skillet Sauce Goes Well With Any Meat
Usually, when I think of blueberries, I think of muffins, pie, and Blueberry Morning – cereals that I was obsessed with from nine to twelve years old. These are all good things, but I urge you to revisit blueberries and muffle steaks, chops, and game with this succulent, surprisingly balanced skillet sauce.
As a definite perfect potato dish , this three-ingredient sauce is what I learned on my recent trip to France. (Did I mention, am I very mundane?) He gets along spectacularly with any animal squirrel I throw at him; chicken, duck, pork, and steak benefit from its rich, salty-sweet flavors. It is summer and fruity, but not sugary, and easy to make. To fold together, you will need:
- The pan in which you just fried the meat
- 1 cup blueberries (I only used fresh, but I think frozen will work too)
- 1/2 cup of your favorite flavored broth (the more collagen the better)
- Drizzle or two honey
After you have browned the meat you want to eat, place it on a plate and let it rest. If the pan is very greasy, you can drain some of the fat, but I never drain the fat. Reduce heat to medium by removing it from the burner if it is smoking, to allow it to cool slightly. Stir the blueberries in a saucepan, add the broth and drizzle a little honey on the berries. Let everything simmer until the skin bursts and the sauce turns dark purple. Try it, add more honey or a little salt if you feel like it, then strain through a sieve, rubbing the peel to extract as much of the juicy health as possible.
If the sauce isn’t as thick as you’d like, return it briefly to the skillet with a lump of butter. (I’ve never had to.) Sprinkle it on your meat meal and admire its amazing complementary character.