Pimento sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
5 \N Shallots; finely sliced
½ cup Mushrooms; sliced
1 teaspoon Pureed garlic
1 teaspoon Tomato paste
¾ cup Dry white wine
5 cups Brown lamb stock; or canned beef broth
3 tablespoons Pimento or roasted red pepper pureed in blender; (with stock if necessary)
1 tablespoon Unsalted butter; cold
\N \N Salt and freshly ground black pepper

TAMALES WORLD TOUR SHOW #WT1A41 Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve.

Serve warm with lamb.

c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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