10 October 2012
Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook for five minutes.
Add flour and stir until flour is well browned
add gradually stock and wine, strain, add garlic and simmer five minutes.
Remove garlic and pour into a gravy boat for serving.
This sauce is fabulous with baked troutor seabass