- 2 cups Beef Broth
- 1 tbs Butter Unsalted
- 1 tsp Corn Starch
- 1 splash Sherry
- 3 tbs Water Cold
- Gather your ingredients. Add the broth and butter into a pot over medium heat.
- Stir regularly until reduced about 50%.
- Add the corn starch to the cold water and stir until diluted. It'll look look milk!
- Add the corn starch mix to the broth. Stir while it continues to simmer and thicken it up.
- Add splashes of sherry as necessary to keep it from over thickening.
- Serve and Enjoy!
- This will make quite a bit of sauce. That said, you are actually able to freeze it if you want. Otherwise you can keep it refrigerated for several weeks as there aren’t really any ingredients here that will spoil.
- This is a rich and salty sauce. I tend to use it sparingly and would probably avoid using it on finer cuts of meat. If I do use it on a nice piece of meat, I’ll usually just give it a slight drizzle.
- The thickness of the sauce will all depend on how much you reduce it and how much sherry you add back in. Play around with it and find your own desired viscosity. There is no right or wrong outcome here, just preference.