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2 tablespoons butter
2 teaspoons shallots, minced, or finely minced onion
2 tablespoons paprika
1/2 cup dry sherry
2 tablespoons tomato paste
2 teaspoons brandy or dry sherry
2 cups cream sauce or white sauce
1/8 teaspoon dried thyme
pinch cayenne pepper
Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.
Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.
Makes about 2 1/2 cups.
Recipe adapted from "Red Lion Inn Cookbook"
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