Easy Provençal Barigoule 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 to about 45 minutes while keeping the bright, herby, white-wine character intact.
- Time: 45 min
Source: Relaxed Recipes
Ingredients
- FOR THE BASE
- extra-virgin olive oil, plus extra to drizzle
- medium onion , finely chopped
- teaspoon fine sea salt, plus more to taste
- medium carrots , finely chopped
- medium fennel bulb , finely chopped
- garlic cloves, thinly sliced
- FOR THE BRAISING LIQUID
- dry white wine
- vegetable or light chicken stock
- fresh lemon juice
- bay leaf
- sprigs fresh thyme
- TO FINISH
- cold unsalted butter, cubed
- sherry vinegar
- Small handful fresh parsley, finely chopped
- Freshly ground pepper, to taste
- EQUIPMENT
- Heavy-bottomed saucepan
- Whisk
- Food processor