Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Basic Brown Sauce (See
-Sauces)
2 tb Meat Extract (Such As
-Bovril)
1/4 c Dry Sherry

The Spanish in this sauce comes from the addition of sherry. The
aromatic brown sauce goes very well with roast beef, ham, or pork and
even tastes wonderful over baked potatoes. You can substitute Maderia
for the sherry if you'd like a slightly sweeter sauce.

Place the brown sauce in a medium-size saucepan and reduce over low
heat by one third, about 15 minutes or more. Stir in the extract and
simmer an additional 15 minutes. Add the sherry and cook gently for 5
minutes longer. Serve immediately.

Yield: About 2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

Browse by categories