November 15th, 2007

Sherried Carrot Sauce

From Rebecca in Texas
Sherried Carrot Steak Sauce
Makes 4 Servings

1 Large Carrot, peeled and cut into 1? pieces
1 C. Dry Sherry
1 Clove Garlic, minced
5 T. Butter, divided
1 T. Worcestershire Sauce
Salt and Black Pepper, to taste

In a medium saucepan, bring salted water to
a boil; add the carrot pieces and cook until
easily pierced with a fork.  Place carrot in a food
processor or blender, and puree; set aside.
In the same saucepan, over medium-high
heat, place garlic, 1 tablespoon of the butter,
and the sherry.  Cook and stir occasionally,
until reduced by half.  Add the pureed carrot
to the mixture, and continue to stir constantly
for 1 minute.  Remove the pan from heat, and whisk
in the worcestershire sauce.  Add the remaining
butter, one tablespoon at a time, until all is
incorporated and the sauce is smooth.  Season
to taste with salt and pepper before serving.

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