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Yield: 1 servings
[edit] Ingredients
2 |
tablespoons Olive oil |
5 |
Shallots finely sliced |
½ |
cup Mushrooms sliced |
¾ |
cup Dry white wine |
5 |
cups Lamb stock or beef broth |
1 |
teaspoon Tomato paste |
3 |
tablespoons Pureed pimento or roasted red pepper |
1 |
teaspoon Pureed garlic |
1 |
tablespoon Unsalted butter cold |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add wine, turn heat to high, and reduce by half. Add stock and reduce again by a quarter. Whisk in tomato paste, pimento puree and garlic. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. |
[edit] About Pimento Sauce
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