Juniper Berry Bechamel

Directions

1. 1
   Grind the juniper berries and rosemary in a spice grinder or mortar & pestle until very fine.
2. 2
   Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it turns a light golden brown.
3. 3
   Meanwhile, stir the milk, yoghurt, and lemon juice together in a separate bowl.
4. 4
   Once the roux is golden brown, add the milk mixture tablespoon by tablespoon. Whisk continuously until very smooth, adding more milk if the mixture is too thick. Bring to a simmer and cook 10 minutes and remove from heat. Season with salt, rosemary, and juniper.
5. 5
   Serve warm over your favourite meat or fish dish.