Fresh Blueberry Sauce

Berry purées can be a base for simple dessert sauces, marinades (for squab), added to butter (for grilled meats), folded into mousses and sabayon sauces, or used to make ethereal soufflés (especially of wild strawberries). Whatever the use, the berries must be puréed by hand.

The best method is through a fine-mesh nylon or stainless- steel sieve or a food mill fitted with the finest mesh disk. To make a blueberry purée specifically, either as a sauce or for marinades, the fresh blueberries must be cooked for 10 minutes with a little water and sugar (or splash of heavy sugar syrup) until soft, and then sieved.

Yields ~1-1.5 cups of Blueberry Sauce per pint of fresh blueberries.