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.
