Café de Paris sauce

Ingredients for 15 servings:

• 3 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 small bunch of thyme, fresh
• 1 small bunch of fresh rosemary
• 2 tbsp tomato paste
• 1 tbsp flour
• 10 cl brandy
• 5 cl Sherry, sweet
• 500 ml cream
• 2 tbsp tomato ketchup
• n. B. broth, possibly
• salt and pepper
• possibly curry powder

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

wonderful with surf & turf and many quick-fried dishes

Sauté the diced shallots with the crushed garlic in butter until lightly browned. Then add the torn rosemary and thyme sprigs and sauté briefly. Now add the tomato paste and ketchup, fry, and then dust with flour. Allow the whole mixture to brown slightly again, then deglaze with brandy and sherry. Reduce the alcohol until no liquid remains, and then reduce the heat. Finally, top up the entire mixture with the cream and simmer gently for 20 minutes. If the mixture becomes too thick, simply top up with a little stock. Then remove from the heat, blend with a hand blender, and let it steep for another hour. Finally, strain the sauce through a fine sieve into a fresh pan. Season to taste with salt, pepper, brandy, sherry, and a little curry powder, if desired.