Pedro Ximénez reduction

Ingredients

• 1 cup Pedro Ximénez sherry
• 1/4 cup brown sugar
• 1/2 cup beef stock
• 1 tablespoon unsalted butter
• Salt and black pepper to taste

Step-by-step preparation

1. In a frying pan over medium heat, add the Pedro Ximénez and brown sugar.
2. Stir until the sugar dissolves and bring to a boil.
3. Reduce the heat to medium-low and keep cooking until reduced to about half its original volume, stirring occasionally so it doesn’t burn.
4. Add the beef stock and stir well to combine.
5. Keep simmering until thick and syrupy, about 10–15 minutes.
6. Add the butter and stir until fully incorporated.
7. Season with salt and black pepper to taste.
8. Take the reduction off the heat and let it cool to room temperature before serving.