Total Steps
6
Ingredients
11
Tools Needed
3
Ingredients
- Freshly-ground black pepper(optional)
- Salt(optional)
- 1 tablespoon Unsalted butter, cold
- 1 teaspoon Pureed garlic
- 3 tablespoon Pureed pimento or roasted red pepper
- 1 teaspoon Tomato paste
- 5 cup Lamb stock or beef broth
- 3/4 cup Dry white wine
- 1/2 cup Mushrooms, sliced
- 5 Shallots, finely sliced
- 2 tablespoon Olive oil
Instructions
1
Step 1
Heat olive oil in a medium saucepan over moderate heat. Cook the finely sliced shallots and sliced mushrooms until golden brown.
2
Step 2
Add dry white wine to the saucepan, turn heat to high, and reduce the liquid by half.
3
Step 3
Add lamb stock or beef broth and reduce the liquid again by a quarter.
4
Step 4
Whisk in the tomato paste, pureed pimento (or roasted red pepper puree), and pureed garlic.
5
Step 5
Break the cold unsalted butter into small pieces and whisk them into the sauce until it is smooth.
6
Step 6
Adjust seasonings with salt and freshly-ground black pepper to taste. Strain the sauce through a fine sieve.
Tools & Equipment
Saucepan
Whisk
Fine sieve