Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Dice carrot and onion fine and cook in 3 tbsp (45 ml) butter in a saucepan big enough to contain all the sauce. Brown the vegetables lightly, add flour, blend well and cook this roux slowly and gently, stirring constantly until it aquires a light golden colour. Allow to cool, and dilute with white wine, added little by little. Add 3 cups (700 ml) stock, tomato puree, parsley, thyme and bay leaf. Add mushrooms, washed and chopped fine and browned lightly in butter. Bring to a boil, stirring with a sauce whisk. Simmer gently for 45 minutes. From time to time, skim off the fat. Strain through a fine strainer into another saucepan, pressing out all the juices. Reheat, bring to a boil slowly and cook for 30 minutes, adding from time to time 1 or 2 tbsp (30 ml) of the remaining stock. Strain through a cloth and put back on the fire. Cook down to about 2 cups (475 ml). Add Madeira. Simmer for five minutes.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces