Eating Wells Americaine Sauce Recipes

Steps:

• Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
• Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
• Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
• Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
• Remove from heat and add remaining ingredients.

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.