INGREDIENTS
1 Tbsp (14ml) – Olive Oil
2 Tbsp (28g) – Clarified Unsalted Butter
1 Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves – Garlic, Thinly Sliced (6 – 7 Cloves if you like it very strong)
2 Tbs (4g) – Flat Leaf Parsley, Chopped
2 tsp (3g) – Thyme, Chopped
2 Tbs – White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml – Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
METHOD
1 Finely chop Onion, Garlic, Parsley and Thyme.
2 Heat Olive Oil and Butter in pan.
3 Add Onion to pan saute for 3 minutes.
4 Add Garlic and saute a further 45 seconds.
5 Add White Wine.
6 Add the wine and cook for 1 minute.
7 Add the Cream, Parsley, Thyme, salt and Pepper and mix all together.
8 Simmer for 8 minutes stirring often.
9 Test the seasoning.
10 If more seasoning is added cook it for 2 minutes more.
