Recipe

Basic Buttercream Recipe

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Ingredients

Directions

Step #1 Heat a 4-quart heavy stockpot & add 1/2 the butter or olive oil.
Step #2 Add onions, carrots & parsley.
Step #3 Saute until vegetables begin to brown lightly.
Step #4 Add bay leaf & thyme & return to a low simmer.
Step #5 In a small frying pan melt remaining butter or oil.
Step #6 Add flour & cook, stirring, until light brown.
Step #7 Stir this roux into vegetables.
Step #8 Add remaining ingredients to the pot, except for the sherry & salt.
Step #9 Bring to a boil, turn to a heavy simmer & cook the sauce, uncovered, for about 2 hrs or until it has reduced by half.
Step #10 Add the sherry & let simmer for 5 mins.
Step #11 Add salt to taste.
Step #12 Strain before serving or using.
Step #13 This recipe makes 1 quart of sauce.
Step #14 Comments: This sauce takes some doing, but it is well worth it and will keep several days in your refrigerator.
Step #15 --.
Enjoy the Basic Buttercream recipe

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