Directions
- 1Slice off the end of the brown onion opposite the root, slice it in half through the root, remove the skin and dice it.
- 2Save the onion root for stock.
- 3Slice the garlic cloves in half, lay them down flat and thinly slice them.
- 4Set the sliced garlic aside.
- 5Chop the parsley and set it aside.
- 6Remove the leaves from the thyme sprigs and chop roughly, saving the stems for stock.
- 7Place a large heavy based skillet onto your stove top over high heat, and allow it to get nice and hot.
- 8Once hot, pour in 1 tbsp of olive oil and 2 tbsp of clarified butter.
- 9Break up the butter and allow it to melt (the olive oil will prevent the butter from burning).
- 10Add the diced onions to the pan and stir frequently for 3 minutes, until they are lightly golden and translucent.
- 11Add the sliced garlic and sauté for 45 seconds to release the flavors, making sure to stir frequently.
- 12Pour in 2 tbsp of white wine to deglaze the pan (can be substituted for vegetable or chicken stock).
- 13Continue to sauté for 1 minute to cook the alcohol out, making sure to stir frequently.
- 14Pour in 400 ml of heavy thickened cream, add the chopped parsley and thyme.
- 15Add 1.5 tsp of sea salt flakes and 1 tsp of cracked black pepper.
- 16Mix everything together and bring the sauce to a boil.
- 17Reduce the heat to low and allow to simmer for 8 minutes, stirring frequently.
- 18After 8 minutes, the sauce will have thickened. Test for seasoning and add more salt and pepper if needed.
- 19Simmer for a further 2 minutes.
- 20Remove from the heat and serve.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons clarified unsalted butter
- 1 small to medium sized brown onion
- 3 large cloves garlic
- 2 tablespoons flat leaf parsley
- 2 teaspoons thyme
- 2 tablespoons white wine
- 400 ml full fat cream
- 1.5 teaspoons sea salt flakes
- 1 teaspoon black pepper
Equipment
knifecutting boardlarge heavy based skilletspatula
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