Recipes, re-invented from cooking shows
Classic Provençal Barigoule Sauce
Prep. Time:
Baking Time:
Total Time:
25 minutes
45 minutes
1 hour 10 minutes
Serves:
About 500ml sauce
Our recipe based on David's classical French technique from Great British Menu Season 20.
We've refined the original with precise brunoise cutting for professional presentation, enhanced wine reduction methods for complex flavor development, and perfected butter mounting technique for restaurant-quality finish.
This authentic Provençal sauce captures the essence of southern French cooking through proper classical technique, creating a versatile accompaniment that transforms simple ingredients into sophisticated cuisine with bright Mediterranean flavors.
Ingredients
FOR THE ENHANCED AROMATIC BASE:
60ml extra-virgin olive oil (preferably Provençal)
1 medium white onion (150g), brunoise cut (3mm dice)
2 medium carrots (120g), brunoise cut
2 celery stalks (80g), brunoise cut
4 large garlic cloves, thinly sliced
1 medium fennel bulb (200g), brunoise cut (reserve fronds)
2 large shallots (60g), finely minced
1g fine sea salt (for sweating vegetables)
FOR THE REFINED BRAISING LIQUID:
250ml dry white wine (Provence rosé, Sancerre, or Sauvignon Blanc)
500ml high-quality vegetable or light chicken stock
30ml fresh lemon juice
1 bay leaf (preferably fresh)
6 sprigs fresh thyme
4 parsley stalks (save leaves for finishing)
3g whole coriander seeds, lightly crushed
Fine sea salt and white pepper to taste
FOR PROFESSIONAL FINISHING:
30g cold unsalted butter, cubed
30ml mixed fresh herbs, finely chopped (parsley, basil, chives)
15ml sherry vinegar
Extra-virgin olive oil for final drizzle
Freshly cracked white pepper
Instructions
EXECUTE PRECISE MISE EN PLACE:
Cut all vegetables to uniform 3mm brunoise for even cooking and professional appearance. This ensures consistent texture and prevents some vegetables from overcooking while others remain raw. Keep vegetables separated until ready to use in sequence.
BUILD THE AROMATIC FOUNDATION:
Heat olive oil in heavy-bottomed saucepan over medium heat until shimmering but not smoking (about 160°C). Add onions with pinch of salt and cook for 4-5 minutes until translucent and softened but not colored. Add carrots and celery, cooking for 6-7 minutes until tender-crisp. Add fennel and cook for 3-4 minutes until fragrant. Finally, add garlic and shallots, cooking for 1-2 minutes until aromatic but not browned.
CREATE PERFECT DEGLAZING:
Increase heat to medium-high and add white wine all at once. Allow vigorous bubbling for 3-4 minutes to cook off alcohol completely - you should no longer smell harsh alcohol fumes. Scrape up any caramelized bits from pan bottom with wooden spoon. The wine should reduce by approximately half.
DEVELOP THE BRAISING LIQUID:
Add stock, lemon juice, bay leaf, thyme sprigs, parsley stalks, and crushed coriander seeds. Season lightly with salt and white pepper - remember you'll concentrate flavors through reduction. Bring to gentle boil, then reduce to maintain steady, gentle simmer. Cook uncovered for 30-35 minutes, stirring occasionally, until liquid reduces by half and vegetables are completely tender.
EXECUTE PROFESSIONAL FINISHING:
Taste and adjust seasoning with salt, pepper, and additional lemon juice as needed. For smooth sauce, strain through fine-mesh sieve, pressing solids firmly to extract maximum flavor. For rustic texture, leave unstrained. Return to pan over low heat and whisk in cold butter cubes one at a time for glossy finish and rich mouthfeel. Remove from heat and stir in sherry vinegar for brightness. Fold in fresh herbs just before serving.
FINAL PRESENTATION:
Serve immediately while warm, or hold at serving temperature. Drizzle with premium olive oil and finish with crack of white pepper. The sauce should coat a spoon lightly and have bright, balanced acidity that enhances rather than masks accompanying dishes.
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