Public recipe with member extras
Camel Milk Beef Wellington Sauce
A rich camel milk and mushroom cream sauce built to accompany a classic beef Wellington.
Beef & Lamb Mains · Special Occasion Cooking · Elegant Dinner Parties
What you need
Ingredients
- 3 tbsp Butter
- 8 oz Mushrooms, finely chopped
- 2 tbsp Flour
- 1 cup Beef Stock
- 3/4 cup Camel Milk
- 1 tbsp Fresh Thyme
- Salt and Pepper, to taste
Method
Instructions
- Melt the butter and sauté the mushrooms until deeply golden and dry, about 10 minutes.
- Sprinkle in the flour and cook 1 minute.
- Gradually whisk in the stock until smooth, and simmer 5 minutes.
- Reduce heat to low, stir in the camel milk and thyme, and simmer 3 to 4 minutes.
- Season and serve alongside sliced Wellington.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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