The sauce was fresh, smooth and addictive! 1. Because the berries vary in sweetness as well as personal preferences vary, I suggest only adding half the sugar in the beginning. After 4-5 minutes, taste for sweetness. If more sugar is needed add a tablespoon at a time until satisfied. 2. Add a small pinch of salt. 3. Refrain from adding water until the raspberries release their juices, then add a tablespoon of water until the desired consistency is reached. 4. This sauce would be fantastic in savory dishes. Just reduce the amount of sugar. Perhaps add herbs and spices to make it even more special.
Simple and tasty is all that needs to be said. Chef John rarely disappoints. I have only prepared one recipe of his that I did not care for and I suspect that was more preparers error than the recipe. Chef John you DO NOT disappoint.
So simple and so delicious. What a bright taste! Used 2 8oz pkgs of fresh raspberries and cut down the ingredients for that amount. It gave me almost a full cup of sauce. Raspberry sauce is my favorite and this recipe lets those beautiful berries shine through. Serving this with NY Style cheesecake tomorrow. I can hardly wait! :)
I always like to make something as posted before tweaking it to my tastes on another occasion. In this case I wouldn't change a thing. It was luscious. I made a lemon mousse layering raspberry sauce, mousse, raspberry sauce, mousse, raspberry sauce and topping with a few raspberries and a dollop of whipped cream. Everyone raved!! Make this.
Very thin and not sweet enough. Took forever to strain also and only yielded 1/2 cup liquid after straining. Had to add cornstarch (mixed first into water) and some additional sugar to get flavor and consistency I wanted.
was too thin so I added corn startch and reintroduced half the seeds to add texture but was very tasty. Use only a tablespoon sugar for diabetics is more than enough
Used this as a drizzle for mini key lime pies and it was delicious!!!! Used lime juice instead of lemon. I did use a little more sugar than called for too. I cut the recipe in half so we didn't have too much and there is still plenty leftover after 16 individual pies.
Sauce was simple and delicious. I poured it on top of my pancakes. I didn't strain the seeds I happen to like raspberry seeds. Also I used light brown sugar and only 1/8 cup of white sugar.
Simple and delightful. Served with "Chef John's Chocolate Decadence". Also put some on frozen vanilla yogurt which was very good. I may add this sauce to a homemade ice cream base to make raspberry ice cream. The only thing different I would do next go round is hold off adding any water as the sauce was a tad thinner than desired. If the sauce is to thick after straining I would then add a small amount of water to reach the desired consistency. Great sauce for many different desserts.
