Madeira Sauce

Directions

1. 1
   Dice carrot and onion fine and cook in 3 tbsp (45 ml) butter in a saucepan big enough to contain all the sauce.
2. 2
   Brown the vegetables lightly, add flour, blend well and cook this roux slowly and gently, stirring constantly until it aquires a light golden colour.
3. 3
   Allow to cool, and dilute with white wine, added little by little.
4. 4
   Add 3 cups (700 ml) stock, tomato puree, parsley, thyme and bay leaf.
5. 5
   Add mushrooms, washed and chopped fine and browned lightly in butter.
6. 6
   Bring to a boil, stirring with a sauce whisk.
7. 7
   Simmer gently for 45 minutes.
8. 8
   From time to time, skim off the fat.
9. 9
   Strain through a fine strainer into another saucepan, pressing out all the juices.
10. 10
    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.
11. 11
    Strain through a cloth and put back on the fire.
12. 12
    Cook down to about 2 cups (475 ml).
13. 13
    Add Madeira.
14. 14
    Simmer for five minutes.