| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Sauces | 6 | Servings |
INGREDIENTS
| 2 | c | Basic Brown Sauce (See Sauces) |
| 2 | tb | Meat Extract (Such As Bovril) |
| 1/4 | c | Dry Sherry |
INSTRUCTIONS
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
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