- 1/4 cup [60 mL] white wine
- 1 tablespoon [15 mL] white wine vinegar
- 1 tablespoon [15 mL] minced shallot
- 1/4 teaspoon [1 mL] thyme
- 1 really small bay leaf
- 1/4 teaspoon [1 mL] gray pepper
- 1/4 teaspoon [1 mL] Cayenne pepper
- 1 tablespoon [15 mL] chopped parsley
- 1 1/4 cup [310 mL] brown sauce
- 1/4 cup [60 mL] Madeira wine, Sherry or Port
- Cayenne pepper, to taste
- Chopped parsley, to taste
Brown Sauce
- 4 tablespoons [60 mL] butter
- 2 onions, chopped
- 3 tablespoons [45 mL] flour
- 2 cups [500 mL] beef broth
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
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- Mix together white wine, white wine vinegar, minced shallot, thyme, bay leaf, gray pepper, Cayenne pepper and chopped parsley into a medium-size casserole.
- Bring to a boil, over medium-high heat.
- Lower heat; simmer for 15 minutes, or until liquid is reduced by one third.
- Strain.
- Pour liquid back into casserole; set aside.
- Prepare brown sauce; pour 1 1/4 cup [310 mL] brown sauce into first mixture.
- Stir in Madeira wine, Sherry or Port.
- Stir in Cayenne pepper and chopped parsley; reheat for 1 minute, over low heat.
- If sauce becomes too thick, pour in a little more beef broth.
Brown Sauce
- Melt butter into a small skillet and when foam disappears, add onion.
- Cook onion until golden.
- Stir in flour; cook gently until browned.
- Slowly pour in beef broth, stirring.
- Salt and pepper; simmer for 1 minute.
- Strain, throwing away onion.
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