Aromatic Star Anise Cream Sauce
Unique Cream Sauce Infused with Star Anise (Anise Flavor)
The sole reason I share this recipe is to offer a little help to those aspiring to open their own restaurant. While it may seem simple, this is a recipe I’ve confidently developed and refined over more than 10 years as a chef. Please understand that as I’m no longer actively working in a professional kitchen, I cannot provide my own photos of the cooking process or the finished dish. The images used are courtesy of others. I will promptly remove or modify any content if it causes issues. This platform is dedicated to assisting aspiring restaurateurs, so I hope you find this recipe useful. Please review it with that context in mind.
Ingredients- Fish stock 400cc (as a base)
- 1 whole star anise (for aroma)
- Fresh heavy cream 150cc (for a smooth texture)
- Unsalted butter 50g (for richness and body)
- White vinegar 200cc (to balance the flavor)
- Pinch of salt (to taste)
- Pinch of whole peppercorns (for added flavor)
Cooking Instructions
Step 1
In a deep saucepan, pour in 400cc of fish stock. Lightly crush 1 whole star anise and add it to the stock. Bring to a simmer over medium heat, allowing the subtle aroma of the star anise to infuse the stock thoroughly. This infusion is key to the sauce’s unique flavor.
Step 2
Once the fish stock has reduced by about half, slowly pour in 150cc of fresh heavy cream. Continue to heat the mixture. As soon as you see it beginning to simmer around the edges, reduce the heat to low to prevent it from boiling over. Watch carefully to ensure the cream doesn’t boil vigorously.
Step 3
Gently simmer the sauce over low heat, stirring occasionally with a whisk for about 10 minutes. This process will allow the sauce to thicken and the flavors to meld beautifully. After 10 minutes, carefully strain the sauce through a fine-mesh sieve to remove the star anise pieces, yielding a smooth, clear cream sauce.
Step 4
Return the strained cream sauce to the saucepan. Add 50g of cold unsalted butter, piece by piece, whisking continuously until the butter is fully incorporated and emulsified into the sauce (this technique is called ‘monter au beurre’). Once the butter is well combined, stir in 200cc of white vinegar for a touch of brightness. Season with a pinch of salt and whole peppercorns to your liking. Whisk everything together until the sauce is perfectly smooth and well-balanced. Your aromatic star anise cream sauce is now complete!