Brown Sauce with Sherry

Submitted by: Sara Corrigan	Country: Canada
Category: Home/Sauces & Marinades
Quantity: 2 cups/500 mL	Preparation time: 0:15 hr. Cooking time: 1:00 hr.

Ingredients

1/4 cup	butter	60 mL
1/4 cup	bacon, chopped	60 mL
1	carrot, chopped	1
1	onion, sliced	1
1/4 cup	all-purpose flour	60 mL
2-1/2 cups	beef stock	530 mL
4	mushrooms, sliced	5
2 tbsp	tomato paste	30 mL
1	bouquet garni	1
	salt and pepper
2 tbsp	sherry	30 mL

Directions

Heat butter in a heavy saucepan, add bacon, carrot, celery and onion and cook gently until vegetables are golden brown. Add flour and stir well. Cook over gentle heat until the roux is a deep golden brown (12-15 minutes). Do not allow to burn. Add stock and bring to boil, stirring continuously.

Add mushrooms, tomato paste, bouquet garni, salt and pepper. Simmer gently for at least 1 hour, stirring frequently and skimming if necessary.

Strain through a fine pointed strainer. Add sherry, taste and adjust flavour if necessary before serving.

Chef's Note

A great sauce for a special roast dinner.