- 4 tablespoons [60 mL] butter
- 2 onions, chopped
- 3 tablespoons [45 mL] flour
- 2 cups [500 mL] beef broth [more if needed]
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/4 cup [60 mL] Madeira wine, Port or Sherry
- Cayenne pepper, to taste
- Chopped parsley, to taste
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- Melt butter into a small skillet and froth disappears; add chopped onion.
- Fry onion until golden.
- Stir in flour; brown flour over low heat.
- Slowly pour in beef broth, stirring.
- Salt, pepper and boil for 1 minute.
- Strain to remove chopped onion.
- Pour mixture into a clean saucepan; stir in Madeira wine, Port or Sherry.
- Sprinkle with Cayenne pepper and chopped parsley; reheat for 1 minute, over low heat.
- If sauce becomes too thick, stir in a little more beef broth.
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