Recipe - Pimento Sauce

2 tablespoon Olive oil
5 Shallots; finely cut or sliced up
One half cup Mushrooms; cut or sliced up
1 teaspoon Pureed garlic
1 teaspoon Tomato paste
Three fourths cup Dry white wine
5 cup Brown lamb stock; or canned
beef broth
3 tablespoon Pimento or roasted red
pepper pureed in blender;
(with stock if necessary)
1 tablespoon Unsalted butter; cold
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 recipeludigest by molony molony@scsn.net on Feb 24, 1998