📝 About This Recipe
Originally created by the legendary Chef Auguste Escoffier for the opera singer Nellie Melba, this vibrant crimson sauce is the soul of the classic Peach Melba. It captures the pure, concentrated essence of summer raspberries, balanced with a hint of citrus and a touch of sweetness. This refined coulis is silky smooth, intensely fruity, and provides a sophisticated contrast to creamy desserts.
🥗 Ingredients
The Fruit Base
- 12 ounces Fresh Raspberries (rinsed and patted dry; frozen may be used if thawed)
- 1/2 cup Red Currant Jelly (high quality, seedless preferred)
Sweeteners and Aromatics
- 1/4 cup Granulated Sugar (adjust based on the sweetness of the berries)
- 1 tablespoon Fresh Lemon Juice (to brighten the fruit flavors)
- 1 teaspoon Cornstarch (optional, for a slightly thicker consistency)
- 1 tablespoon Cold Water (to dissolve the cornstarch)
- 1/2 teaspoon Pure Vanilla Extract (optional, for depth)
- 1 pinch Salt (to balance the sugars)
👨🍳 Instructions
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1
Place your fresh raspberries in a medium non-reactive saucepan. Using a potato masher or the back of a large spoon, gently crush the berries to release their juices.
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2
Add the granulated sugar and the pinch of salt to the berries. Stir well and let the mixture sit for about 5-10 minutes to allow the sugar to macerate the fruit.
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3
Place the saucepan over medium heat. Stir in the red currant jelly, breaking up any large clumps with your spoon as it melts into the raspberry mixture.
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4
Bring the mixture to a gentle simmer, stirring frequently to ensure the sugar is completely dissolved and the jelly is fully incorporated.
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5
In a small ramekin, whisk together the cornstarch and cold water until smooth to create a slurry. This will give the sauce a professional, glossy body.
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6
Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue to simmer for 1-2 minutes until the sauce slightly thickens and becomes clear.
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7
Remove the saucepan from the heat. Stir in the fresh lemon juice and the vanilla extract, which will provide a bright finish and aromatic complexity.
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8
Set a fine-mesh sieve over a clean glass bowl. Pour the warm raspberry mixture into the sieve.
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9
Using a rubber spatula, press the solids firmly against the mesh to extract every bit of juice and pulp. Scrape the underside of the sieve frequently to collect the thick sauce clinging there.
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10
Discard the seeds remaining in the sieve. You should be left with a perfectly smooth, brilliant red liquid.
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11
Allow the sauce to cool to room temperature. It will continue to thicken slightly as it cools.
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12
Transfer the finished Melba Sauce to a glass jar or airtight container and refrigerate until ready to serve.
💡 Chef's Tips
For the best flavor, use the ripest raspberries available; if they are tart, you may need an extra tablespoon of sugar. Always use a non-reactive pan (stainless steel or enamel) to prevent the sauce from developing a metallic taste. Don't skip the straining step; the hallmark of a true Melba sauce is its seedless, velvety texture. If the sauce becomes too thick after chilling, simply whisk in a teaspoon of warm water or orange juice to loosen it. This sauce keeps beautifully in the refrigerator for up to 1 week or can be frozen for up to 3 months.
🍽️ Serving Suggestions
Drizzle generously over poached peaches and vanilla bean ice cream for the classic 'Peach Melba'. Swirl into a New York-style cheesecake for a sharp, fruity contrast to the rich cheese. Serve as a sophisticated dip for fresh buttery shortbread cookies or almond biscotti. Use as a vibrant topping for panna cotta or a decadent flourless chocolate cake. Pair with a glass of chilled Demi-Sec Champagne or a sweet Moscato d'Asti.