Génépi in Savoury Cooking: 3 Recipes
De Michellot
Génépi isn't just for digestifs or desserts: its herbal bitterness works beautifully in savoury cooking, to deglaze, marinate, or lift a vinaigrette. Here are 3 recipes.
1. Génépi Marinade for Game
A marinade that brings a herbal, floral note to game meats, softening their sometimes overpowering character.
Ingredients (for 800g meat)
- 40ml génépi
- 2 tbsp olive oil
- 1 crushed garlic clove
- 1 sprig of thyme
- Freshly ground black pepper
Method
- Mix the génépi, olive oil, garlic and thyme in a dish.
- Add the meat and coat thoroughly on all sides.
- Marinate in the fridge for 4 to 12 hours, turning halfway through.
- Drain before cooking and season with pepper just before searing.
2. Génépi Vinaigrette
A vinaigrette that cuts nicely through a salad of mountain cheese or nuts.
Ingredients (for 1 bowl of salad)
- 10ml génépi
- 1 tbsp cider vinegar
- 3 tbsp walnut oil
- Salt, pepper
Method
- Mix the génépi and cider vinegar in a bowl.
- Whisk in the walnut oil in a thin stream to emulsify.
- Season with salt and pepper, and dress the salad just before serving.
3. Génépi Beurre Monté
A mounted butter sauce that pairs perfectly with lake fish or steamed mountain vegetables.
Ingredients (serves 4)
- 100g cold butter, cubed
- 20ml génépi
- 1 tbsp water
- Salt
Method
- Gently heat the water and génépi in a small saucepan over low heat.
- Off the heat, whisk in the cold butter a little at a time, until glossy and emulsified.
- Season lightly with salt and serve immediately, without reheating.
Why génépi works in savoury cooking
Its herbal bitterness acts as a natural flavour enhancer, much like a dry white wine or a dash of vermouth: it deglazes, lightens rich sauces, and brings a fresh, green note that few other liqueurs offer.
Read more
Excessive drinking is harmful to your health. Please drink responsibly. Only for sale to adults of legal drinking age.
