Recipes, re-invented from cooking shows
Easy Provençal Barigoule Sauce
Prep. Time:
Baking Time:
Total Time:
15 minutes
30 minutes
45 minutes
Serves:
About 500ml sauce
An easier take on David's Classic Provençal Barigoule Sauce from Great British Menu Season 20. We've swapped the precise brunoise for a simple fine chop, trimmed the aromatics down to onion, carrot, fennel and garlic, and skipped the straining for a rustic finish — bringing it from over an hour down...
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Ingredients
FOR THE BASE:
60ml extra-virgin olive oil, plus extra to drizzle
1 medium onion (150g), finely chopped
½ teaspoon fine sea salt, plus more to taste
2 medium carrots (120g), finely chopped
1 medium fennel bulb (200g), finely chopped
4 garlic cloves, thinly sliced
FOR THE BRAISING LIQUID:
250ml dry white wine
500ml vegetable or light chicken stock
30ml fresh lemon juice (about 1 lemon)
1 bay leaf
6 sprigs fresh thyme
TO FINISH:
30g cold unsalted butter, cubed
15ml sherry vinegar (or white wine vinegar)
Small handful fresh parsley, finely chopped
Freshly ground pepper, to taste
EQUIPMENT:
Food processor (optional, for chopping)
Method
STEP 1: CHOP THE VEGETABLES
Finely chop the onion, carrots and fennel, and thinly slice the garlic. To save time, pulse them in a food processor until finely chopped (don't let them turn to a purée).
STEP 2: SWEAT THE AROMATICS
Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes until softened but not coloured. Add the carrots and fennel and cook for another 6–7 minutes until tender. Stir in the garlic and cook for 1 minute until fragrant.
STEP 3: DEGLAZE WITH WINE
Turn the heat up to medium-high and pour in the white wine. Let it bubble for 3–4 minutes, scraping up any bits from the base of the pan, until the harsh alcohol smell has gone and the wine has reduced by about half.
STEP 4: SIMMER THE SAUCE
Add the stock, lemon juice, bay leaf and thyme. Season lightly with salt and pepper. Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the vegetables are completely tender and the liquid has reduced by roughly half. For a rustic sauce, leave it as is — no need to strain.
STEP 5: FINISH AND SERVE
Reduce the heat to low and whisk in the cold butter until the sauce is glossy. Remove from the heat and stir in the sherry vinegar for brightness, then fold in the parsley. Taste and adjust with salt, pepper or a little more lemon. Serve warm, with a drizzle of olive oil.
Instructions
FOR THE BASE:
60ml extra-virgin olive oil, plus extra to drizzle
1 medium onion (150g), finely chopped
½ teaspoon fine sea salt, plus more to taste
2 medium carrots (120g), finely chopped
1 medium fennel bulb (200g), finely chopped
4 garlic cloves, thinly sliced
FOR THE BRAISING LIQUID:
250ml dry white wine
500ml vegetable or light chicken stock
30ml fresh lemon juice (about 1 lemon)
1 bay leaf
6 sprigs fresh thyme
TO FINISH:
30g cold unsalted butter, cubed
15ml sherry vinegar (or white wine vinegar)
Small handful fresh parsley, finely chopped
Freshly ground pepper, to taste
EQUIPMENT:
Heavy-bottomed saucepan
Whisk
Food processor (optional, for chopping)
Heading 5
Ingredients
STEP 1: CHOP THE VEGETABLES
Finely chop the onion, carrots and fennel, and thinly slice the garlic. To save time, pulse them in a food processor until finely chopped (don't let them turn to a purée).
STEP 2: SWEAT THE AROMATICS
Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes until softened but not coloured. Add the carrots and fennel and cook for another 6–7 minutes until tender. Stir in the garlic and cook for 1 minute until fragrant.
STEP 3: DEGLAZE WITH WINE
Turn the heat up to medium-high and pour in the white wine. Let it bubble for 3–4 minutes, scraping up any bits from the base of the pan, until the harsh alcohol smell has gone and the wine has reduced by about half.
STEP 4: SIMMER THE SAUCE
Add the stock, lemon juice, bay leaf and thyme. Season lightly with salt and pepper. Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the vegetables are completely tender and the liquid has reduced by roughly half. For a rustic sauce, leave it as is — no need to strain.
STEP 5: FINISH AND SERVE
Reduce the heat to low and whisk in the cold butter until the sauce is glossy. Remove from the heat and stir in the sherry vinegar for brightness, then fold in the parsley. Taste and adjust with salt, pepper or a little more lemon. Serve warm, with a drizzle of olive oil.
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