Heat a 4-quart heavy stockpot and add 1/2 the butter or olive oil. Add onions, carrots and parsley. Saute until vegetables begin to brown lightly. Add bay leaf and thyme and return to a low simmer. In a small frying pan melt remaining butter or oil. Add flour and cook, stirring, until light brown. Stir this roux into vegetables. Add remaining ingredients to the pot, except for the sherry and salt. Bring to a boil, turn to a heavy simmer and cook the sauce, uncovered, for about 2 hours or until it has reduced by half. Add the sherry and simmer for 5 minutes. Add salt to taste. Strain before serving or using. This recipe makes 1 quart of sauce. Comments: This sauce takes some doing, but it is well worth it and will keep several days in your refrigerator. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-26-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 10-07-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (952g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 14 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 817.6mg||28 %|
|Potassium 2016.2mg||53 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 98.9g|
|Protein 14.4g||21 %|
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Calories per serving: 900
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