Madeira sauce v1.0

• Enough for 6 (eg the mushroom strudel)

• Needs tarragon, not basil, not dill.
• Ideally would use a processor but can also be achieved with a fork and some determination

• 25g butter
• 1 bay leaf
• 1 onion, finely chopped
• 2T flour
• 700mL vegetable stock
• 1T tomato purée
• 3T Madeira

1. Fry onion and bay leaf in butter until the onion is soft and golden.
2. Add flour then cook until the flour starts to brown – do not burn
3. Gradually whisk in vegetable stock until smooth
4. Add tomato purée and simmer for about 5 mins, stirring until thickened.
5. Strain, discarding the onion and bay leaf
6. Stir in Madeira.