This recipe is from 1,000 Vegan Recipes © 2009 by Robin Robertson.
1 tablespoon olive oil
1 medium shallot, minced
1 cup Madeira
2 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon fresh thyme or ½ teaspoon dried
¼ teaspoon freshly ground black pepper
1 bay leaf
1 tablespoon arrowroot powder or cornstarch
3 tablespoons cold water
1. In a medium saucepan, heat the oil over medium heat. Add the shallot and cook until softened, about 4 minutes. Add the Madeira, broth, soy sauce, thyme, pepper, and bay leaf and simmer until reduced by about half.
2. Remove from the heat and strain the sauce through a mesh strainer. Discard the solids. Return to the saucepan and heat over medium heat.
3. In a small bowl, combine the arrowroot and water and mix until blended, then stir into the sauce, stirring constantly until the sauce thickens. Taste and adjust the seasonings, adding a pinch of salt if needed. Serve immediately. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days. Reheat the sauce in a saucepan over low heat until hot.
Makes about 2 cups.
This recipe is part of: Vegan Thanksgiving 2009 – A Feast by Robin Robertson.
Recipe © 2009 by Robin Robertson. Published by Vegan.com with permission.