Recipe by Luke Jefford
An adaptation of a sauce (café au lait) that got me hooked on becoming a chef. Using a rich beef stock and a white wine cream. It works incredibly well with mushrooms to make a ragu. Soaked up with some crusty bread or an accompaniment to beef or chicken.
This would usually be made with a rich beef jus made over 3 days. So if you're buying a beef stock, make sure it's a good one.
In a professional kitchen the onions are usually strained out. For home cookery, I leave the onions in as they've soaked up the white wine. Adding an acidic punch through all of the richness.
Ingredients
1 Large white onion (thinly sliced)
4 Cloves garlic (thinly sliced)
2 Bay leaf
300ml Double cream
500ml Quality beef stock
1 Bottle Pinot grigio
1 Tbsp Dried or fresh thyme
Fresh tarragon (optional)
400g Penny Buns
Cracked pepper & salt
Method
Step 1
Sweat down onions and garlic slowly in a little oil until translucent.
Step 2
Add in white wine, thyme & bay leaf. Turn up to the highest heat and reduce wine down until the onions have soaked up all of the liquid.
Be really careful not to burn the onions. But, it’s really important that the only wine that remains is soaked up by the onions.
Step 3
Take off of heat and add in double cream. Return to a low heat and cook for 20 minutes until nice and thick.
Step 4
Then add in beef stock and keep cooking on a low heat for another 30 minutes. Season with pepper, salt & add in tarragon.
If you want to you can pass the sauce at this stage for something more refined, you can. But we like to leave the onions and garlic in, when eating at home.
Step 5
Finally, sautée your penny buns in a little oil on a high heat. Until browned and pour in your sauce. Once both are well combined. Serve immediately.
