Preparation:
Heat a 4-quart heavy stockpot and add 1/2 the butter or olive oil. Add onions, carrots and parsley. Sauté until vegetables begin to brown lightly. Add bay leaf and thyme and return to a low simmer.
In a small frying pan melt remaining butter or oil. Add flour and cook, stirring, until light brown. Stir this roux into vegetables. Add remaining ingredients to the pot, except for the sherry and salt.
Bring to a boil, turn to a heavy simmer and cook the sauce, uncovered, for about 2 hours or until it has reduced by half. Add the sherry and simmer for 5 minutes. Add salt to taste. Strain before serving or using.
This recipe makes 1 quart of sauce.
Comments: This sauce takes some doing, but it is well worth it and will keep several days in your refrigerator. |
