Vegetarian Poiverado Sauce
Serves 8 Yields
2 Cups
1/4 Cup of Finely Diced Onions
1/4 Cup of Finely Diced Carrots
1/4 Cup of Finely Diced Celery
1/4 Cup of Finely Diced Mushrooms
2 Tablespoons Sesame Oil
1 Tablespoon Minced garlic
2 Tablespoons Savory
1/2 Teaspoon Thyme
1/8 Teaspoon ground Black pepper
3 Tablespoons Unbleached White Flour
1/4 Cup brown Sugar
1-1/4 Cups water
3 Tablespoons Balsamic Vinegar
3 Tablespoons Tamari
2 Tablespoons Tomato Paste
1 Teaspoon Paprika
Prepare vegetables. Heat oil in 2 quart saucepan on medium heat. Add onions, carrots, mushrooms, celery, garlic, savory, thyme, and black pepper, then saute for 7 minutes. Add flour to cook as a roux for three minutes. add sugar and lightly caramelize in the mixture (until you can smell the caramelization), then gradually add water. Cook until thickened. Add wine, vinegar, and tamari and whip to infuse. Add tomato paste and paprika and mix into sauce. Simmer sauce for 10 minutes with pot covered. Remove from fire and let sit covered for 30 minutes. Strain (optional) and serve. If straining, add 1/4 cup water to strained pulp and restrain it. The two cup yield is a strained yield.
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