Poivrade Sauce

Ingredients

• 1 medium Onion, finely chopped
• 1 medium Carrot, finely chopped
• 1 stalk Celery stalk, finely chopped (Original calls for a 'very small head', 1 large stalk is equivalent for this volume)
• 2 tbsp Butter (for frying vegetables)
• 0.25 tsp Dried Thyme (Original: 'saltspoonful')
• 2 leaves Dried Bay Leaves
• 0.25 tsp Freshly Grated Nutmeg
• 3 sprigs Fresh Parsley
• 2 cups Beef Stock (Original calls for 'stock or water')
• 2 tbsp Red Wine Vinegar
• 1 tbsp Butter (for roux)
• 1 tbsp All-purpose Flour (for roux)
• 2 tbsp Sherry (optional)

Instructions

1. 1Wash and cut the onion, carrot, and celery into very small pieces (mirepoix).
2. 2In a saucepan or frying pan, melt the frying butter. Add the chopped vegetables, thyme, bay leaves, grated nutmeg, and parsley sprigs. Fry these over medium heat, stirring occasionally, until the vegetables turn a light-brown color.
3. 3Add the beef stock and vinegar to the pan. Bring to a boil, then reduce heat and let it simmer gently for about 30 minutes until the liquid is reduced in quantity and flavorful.
4. 4While the sauce simmers, prepare a small brown roux. In a separate small pan, melt 1 tablespoon of butter. Whisk in the flour and cook over medium heat, stirring constantly, until the mixture turns a nutty brown color (do not burn).
5. 5Whisk the brown roux into the simmering sauce and cook for another 2-3 minutes until thickened. Pour the sauce through a wire sieve into a clean bowl or boat, pressing on the vegetables to extract flavor. Discard the solids.
6. 6Return the strained sauce to the heat briefly to ensure it is hot. Stir in the sherry (if using). Serve immediately.