From the kitchen
Camel Milk Beef Wellington Sauce
A rich camel milk and mushroom cream sauce built to accompany a classic beef Wellington.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 tbsp butter
- 8 oz mushrooms, finely chopped
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef stock
- 3/4 cup pasteurized camel milk
- 1 tbsp chopped thyme
- 1/4 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
Method
- Melt butter in a saucepan over medium heat. Add mushrooms and cook 8 to 12 minutes, stirring, until their water evaporates and they brown.
- Sprinkle in flour and stir 1 to 2 minutes.
- Gradually whisk in stock and simmer gently 4 to 5 minutes until thickened.
- Lower heat and stir in milk and thyme. Warm 2 minutes without a rolling boil.
- Taste for salt and pepper. Serve alongside sliced Wellington rather than pouring over its crisp pastry.
Cook with confidence
Before you start
Before you start
Finely chopped mushrooms yield a textured sauce. Brown them before the flour stage. A separate sauce jug preserves the pastry’s crispness.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F, whisking and adding stock if needed.
Build With Stock First
Cook flour 1 minute, then gradually whisk in 1 cup beef stock and simmer 5 minutes. Only after that base thickens should 3/4 cup camel milk and thyme enter over low heat.
Match the Wellington
This sauce should be pourable, not gravy-thick, because Beef Wellington already contains pastry and mushroom duxelles. Stop reduction once it coats a spoon lightly.
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