Ask Chef Emily: Berry Bonanza!


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What to do with a these berries?!

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Dear Chef Emily, I’ve been loving all the berries available this time of year but I’m getting a little tired of berries on yogurt. Any savory suggestions I could try? –Eddie B., Dix Hills

The summer bounty is upon us! And like one too many zucchini breads, berries delicate berries can go from perfectly plump and delicious to tired and sad seemingly overnight.

If you’ve got a pint that looks ready to turn on you, or you are like Reader Eddie just looking to change it up, here’s a simple sauce that is delicious spooned over grilled steak or even better, seared duck breast.

Savory Berry Sauce for Meat
Makes ~2 cups

2 cups berries, all one type or a mix
2 tsp sugar or honey
1/4 cup water or stock
1 tsp kosher salt
1 tsp excellent quality black pepper
1 tbsp cold butter cut into 4 little pieces

1. Put all the ingredients into a blender and purée. If you want to be fancy, pour the purée through a fine mesh sieve into a small saucepan. No sieve? No problem, pour purée straight into the pot.

2. Over low heat, bring the sauce to a simmer and cook gently until reduced slightly and the color has deepened. The pectin in the fruit skins will help the sauce thicken and become jewel like.

3. Add the butter one little piece at a time and stir until incorporated before adding the next bit. Taste and add more salt and/or pepper as needed. Serve warm over sliced steak or duck.

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