INGREDIENTS
1/4 cup
Carrot
1/4 cup
Celery
2 tbsp
Flat-leaf parsley, fresh
1 tsp
Rosemary, fresh
1/4 cup
Shallot
2 tbsp
Tomato paste
3 1/2 cups
Unsalted or lower-salt beef stock or broth
1/4 cup
Capers
1 tbsp
Worcestershire sauce
1
Black pepper, Freshly ground
2 tbsp
Cornstarch mixed with
1
Kosher salt
1 tbsp
Olive oil
1/2 cup
Sherry vinegar
2 tbsp
Butter, unsalted