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Ingredients
- 2 tablespoons coarsely chopped onion
- 2 shallots, finely chopped
- 1 clove
Method
- Cook the onion, shallots, garlic, peppercorns, thyme, bay leaf, and wine vinegar in a small saucepan until almost all the liquid has evaporated.
- Add the beef stock and simmer 10 minutes. Blend the cornstarch with the water and stir into the simmering liquid.
- Strain the mixture through a sieve, pushing as much of the solids through as possible. Return to