5 tbsps. cooking oil
200 g. (7 oz.) tomato puree
4 tbsp. cider vinegar
100 ml. (3-1/2 fl. oz.) white wine
100 ml. (3-1/2 f1. oz.) Worcestershire sauce
3 sprigs thyme
1 bay leaf
2 cloves of garlic
4 tbsps. honey
1 tsp. mustard
salt and pepper
Tabasco sauce (optional)
- In a heavy saucepan, gently heat together the oil and the chopped onions until transparent. Stir constantly.
- Extend the tomato sauce with vinegar and add the onions. Allow to bubble for 2 minutes and then add the wine, the Worcestershire sauce, the herbs, the crushed garlic, honey and mustard. Mix well and adjust the heat so the sauce simmers.
- Continue cooking and stirring for 15 minutes until it becomes creamy. Season to taste, and if desired add a few drops of Tabasco Sauce.
- The sauce goes well with roast or grilled fish, poultry or meat. It keeps well in the refrigerator.