A small piece of red chilli – chopped to a fine speck
½ tsp Arrowroot
A few chives – very finely snipped
1-2 Basil leaves (optional)
Freshly ground black pepper
Melt the butter in a large frying pan, making sure there is no browning whatsoever.
Then, soften the shallot, garlic & carrot for a few minutes, stirring steadily all the while with a wooden spoon.
Now, add the dark stock, into which you have first reconstituted the dried porcini and continue to stir, for a moment quite vigorously, then add the red wine and tamari at any time.
In the last few moments, add the sugar – it should be a tiny amount, no more than a pinch but it makes all the difference once you have added the chilli & black pepper.
When satisfied the sauce tastes just right, stir in the arrowroot dissolved first in a tablespoon of cold stock or water and continue to stir until no trace of flouriness remains.
