This rich and elegant
makes great use of one of Spain's greatest products. Sweet, sticky and incredibly Moorish, this sauce pairs beautifully with pork or beef.
1 stick of celery
1 sprig of thyme
100ml sweet sherry
200ml good quality beef stock
50g butter, cubed and chilled
Salt & pepper
Roughly chop the onion, carrot and celery. Heat a good drizzle of olive oil in a large, deep frying pan over a medium-high heat. Fry the vegetables until lightly browned and slightly softened. Once browned, add the thyme and cook for another few minutes.
Add the sherry and increase the heat until the liquid bubbles. Reduce the liquid by two thirds, until thick and sticky. Then add the beef stock and reduce again by two thirds.
Once reduced, pour the liquid through a fine sieve into a clean saucepan. Discard the vegetables. The sauce should be thick enough to coat the back of a spoon. If it is too thin, heat the saucepan over a high heat to reduce further.
Reduce the heat to low, then whisk in the butter to achieve a rich, shiny sauce.