Pimento Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
5		Shallots - finely sliced
1/2 cup	118ml	Mushrooms - sliced
3/4 cup	177ml	Dry white wine
5 cups	1185ml	Lamb stock or beef broth
1 teaspoon	5ml	Tomato paste
3 tablespoons	45ml	Pureed pimento or roasted red pepper
1 teaspoon	5ml	Pureed garlic
1 tablespoon	15ml	Unsalted butter - cold
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields ?? cup(s) of sauce.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E24 broadcast 03-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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