Recipe for Barigoule Sauce 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1
Ingredients:
Amount Ingredient
150 ml olive oil
2 lrg carrots
large onion sliced
4 clv garlic sliced
300 ml chicken stock (qv)
bottle dry white wine
150 ml tomato juice
sprig fresh rosemary
1 x sprg fresh thyme
120 ml double cream
120 gm butter diced
1 x salt and cayenne pepper
4 lrg basil leaves chopped
Instructions:
Instructions: Heat the oil in a large saucepan add the carrots onion and garlic and cook until soft and transparent.

Add the stock wine tomato juice rosemary and thyme.

Bring to the boil then leave to simmer.

Reduce the bquor by three quarters and pass through a fine steve.

Add the cream and bring to the boil then whisk in the butter piece by piece.

Season with salt and cayenne pepper and stir in the basil and dill.

This is a classic Provencal sauce usually served with artichokes. It is however a delicious sauce for fish.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Barigoule Artichokes   ::   Barilla Spaghetti with Tomatoes and Olives   ...