Madeira Sauce

This recipe is from 1,000 Vegan Recipes © 2009 by Robin Robertson.

1 tablespoon olive oil
1 medium shallot, minced
1 cup Madeira
2 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon fresh thyme or ½ teaspoon dried
¼ teaspoon freshly ground black pepper
1 bay leaf
1 tablespoon arrowroot powder or cornstarch
3 tablespoons cold water

1. In a medium saucepan, heat the oil over medium heat. Add the shallot and cook until softened, about 4 minutes. Add the Madeira, broth, soy sauce, thyme, pepper, and bay leaf and simmer until reduced by about half.

2. Remove from the heat and strain the sauce through a mesh strainer. Discard the solids. Return to the saucepan and heat over medium heat.

3. In a small bowl, combine the arrowroot and water and mix until blended, then stir into the sauce, stirring constantly until the sauce thickens. Taste and adjust the seasonings, adding a pinch of salt if needed. Serve immediately. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days. Reheat the sauce in a saucepan over low heat until hot.

Makes about 2 cups.

This recipe is part of:  Vegan Thanksgiving 2009 – A Feast by Robin Robertson.

Recipe  © 2009 by Robin Robertson. Published by with permission.

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