Ingredients
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Big knob Butter
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Three slices Onions
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I large clove Garlic
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1/2 glass White Wine
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1 teaspoon Whole grain Dijon mustard
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1 desert spoon Maple Syrup
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A small amount Stock
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Big pinch Oregano
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Small pinch Thyme
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1 Tablespoon Creme Fraiche
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Big Grind Black Pepper
Directions
Melt a big knob of butter over medium heat and then add three slices of chopped onions. Fry until the onions are just starting to brown very slightly at the edges. Add a big clove of crushed garlic and turn the heat down to low. Give the garlic a good cook (3-5 mins) but don’t brown it. Add a splash of white wine and turn the heat up so it boils off the alcohol. Add a heaped teaspoon of wholegrain mustard, a dessert spoon of maple syrup or honey, and a tiny corner of crushed stock cube. Add a big pinch of oregano and a small pinch of thyme – dried or fresh. Mix it well and cook for a couple of minutes. Just before serving – turn off the heat and add a large tablespoon of creme fraiche and some freshly milled black pepper. Stir and serve.
This is a great all-round sauce. It works brilliantly with lamb but is great with any meat or vegetables. I have never tried it with fish so let me know if you do.
Variations
You will have noticed that my quantities are quite vague. Experiment and find the perfect balance for you. Some like more cream some might not want cream at all, some of you will want less mustard and more herbs! Just go with it. The stock is not essential, you can just add salt instead but I prefer the richness of flavor a bit of quality stock provides.
The butter, onion and garlic base is great for any sauce;
1) Add cherry jam to make a great sauce for duck
2) Mushrooms, thyme and creme fraiche go great with roast vegies, steak or chicken
3) Curry powder for Indian, Five Spice powder for Chinese or Ras el Hanout for Moroccan meals.
You can make a cheats Cafe Paris sauce by following this recipe but substituting the oregano and thyme lots of fresh chives and dill. A small sprinkle of curry powder and making sure you use red onions will make it more authentic.
Inspiration
I recreated this sauce after falling in love with the sauce which was served with Rack of Lamb at El Pilon restaurant in Competa. Of several tries, I managed to work out how to make a great homemade version.
Nutritional Information
Since this is homemade I don’t have any reliable nutritional information to share. However, the sauce is basically butter with creme fraiche and a bit of sugar. Assume it is high in saturated fat, calories, and low in fiber and vitamins. It is a luxurious sauce for infrequent eating!
