Thickened Beef Sauce

By Janet-2

Ingredients

• 1 quart beef stock
• 3 tbsp. meat glaze (see recipe)
• 2 tbsp. arrowroot or cornstarch – dissolved in 2 tbsp. cold water
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper

Preparation

Step 1

In a medium-sized saucepan, bring the stock and the meat glaze to a boil over medium-high heat. Boil gently, uncovered, until the stock reduces to half, 15-20 minutes. Skim off any fat and impurities that rise to the surface.

Whisk the dissolved arrowroot into the gently boiling stock. Whisk vigorously until the sauce thickens and lightly coats a spoon, 15-20 seconds. Remove from the heat. Season with salt and pepper. The sauce can be made in advance. Cover with plastic wrap, let cool, and refrigerate for several days or freeze for later use.