Eating Wells Americaine Sauce Recipes

Steps:

• Finely chop carrot, onion, thyme and bay leaf together in a food processor.
• Transfer vegetable mixture to a non-aluminum saucepan. Sprinkle cornstach over minced vegetables and toss to coat evenly.
• Stir in white wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.
• Stir in stock. Bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.
• Reduce heat to low and simmer for 2 hours, or until mixture has reduced to 2 cups. Continue to stir often and make sure mixture does not stick to bottom or sides of pan.
• Stir in tomato puree and simmer about 45 minutes longer, continuing to stir often. Remove from heat. Strain through a fine sieve, discard solids.

Steps:

• Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
• When the mixture is fully combined, add salt and pepper to taste.
• Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
• Keeps in the refrigerator for a week.