Francesinha Sauce

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup lager beer
• 1 cup crushed tomatoes
• 1/2 cup beef stock
• 1/4 cup tawny port wine
• 1 tablespoon piri piri hot sauce
• 1 bay leaf
• 1 teaspoon paprika
• 1/2 teaspoon black peppercorns
• 1 whole clove
• 1 teaspoon Worcestershire sauce
• 1 tablespoon unsalted butter
• salt, to taste

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Soften onion
2. 2

   Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Sprinkle in the flour and stir constantly to coat the onions and form a light roux, cooking for 1 minute.

   1:00 · Cook roux
4. 4

   Slowly pour in the beer, whisking constantly to prevent lumps.

5. 5

   Stir in the crushed tomatoes, beef stock, port wine, piri piri sauce, bay leaf, paprika, peppercorns, and clove.

6. 6

   Bring the mixture to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until the sauce thickens slightly and reduces by about a third.

   40:00 · Simmer sauce
7. 7

   Stir in the Worcestershire sauce and simmer 5 more minutes.

   5:00 · Final simmer
8. 8

   Remove the bay leaf and clove, then strain the sauce through a fine-mesh sieve into a clean saucepan, pressing solids to extract liquid.

9. 9

   Return the strained sauce to low heat, whisk in the butter until melted and glossy, and season with salt to taste.

10. 10

    Serve hot, ladled generously over an assembled francesinha sandwich.