Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Finely chopped onion 1 Fresh rosemary sprig
1/4 c Finely chopped carrot 2 c Coarsely chopped mushrooms
2 Garlic cloves; minced 1 tb Minced shallot
3 ts Olive oil 1 ts Fresh lemon juice
1/2 ts Curry powder 2 ts Minced fresh tarragon or 1 t
4 c Chicken broth

Combine onion, carrot, 1 garlic clove and 1 1/2 tsp. olive oil in
heavy medium saucepan. Cook over low heat until veggies are tender,
stirring frequently, about 8 minutes. Add curry powder and saute 2
minutes. Add stock and rosemary and bring to a boil. Reduce heat to
medium and cook until reduced to 2 1/2 cups, about 25 minutes. Strain
through sieve set over bowl, pressing on solids. Heat remaining 1 1/2
tsp. olive il in heavy large nonstick skillet over medium-low heat.
Add mushrooms and cook until almost no liquid remains in skillet,
stirring frequently, about 10 minutes. Increase heat to medium-high.
Add shallot and remaining minced garlic and saute 5 minutes. Add
strained stock and boil until liquid is reduced to 2 cups, about 10
minutes. Transfer to blender and blend until smooth, about 2 minutes.
Strain through a sieve, set over a saucepan. Mix in lemon juice.
Season to taste with pepper. (Can be prepared one day ahead. Cover
and refrigerate.) Bring sauce to a simmer, mix in tarragon and serve.
Serve over grilled pork, veal or chicken.

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