|Shallot/Scallion||1 , finely chopped|
|Beef stock||3⁄4 Cup (12 tbs)|
|Tomato paste||1 Teaspoon|
|Finely chopped gherkin pickles||2 Teaspoon|
|Lemon juice||1 Tablespoon, squeezed (To Finish)|
|Finely chopped parsley||2 Teaspoon (To Finish)|
|Butter||1⁄2 Tablespoon (To Finish)|
Lightly brown shallot in butter, stir in flour and cook over medium heat, stirring for 30 seconds until golden.
Take from heat and stir in stock with tomato paste and parsley.
Bring the sauce to a boil and simmer 10 minutes until glossy.
If sauce is thicker than a gravy, add a little more stock.
Season to taste and add chopped pickles.
Remove from heat and add lemon juic and butter; season to taste.
Stir well and reheat without boiling.