Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pimento Sauce

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
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2 tablespoons olive oil

5 shallots, finely sliced

1/2 cup mushrooms, sliced

1 teaspoon pureed garlic

1 teaspoon tomato paste

3/4 cup dry white wine

5 cups brown lamb stock, or canned beef broth

3 tablespoons pimento or roasted red pepper pureed in blender (with stock if necessary)

1 tablespoon unsalted butter, cold

Salt and freshly ground black pepper


  1. Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.