Jus Corsé

Peel and chop the onion into fine dice, put into a thick bottomed saucepan along with a tablespoonful or so of olive oil and soften over a low heat without browning for at least five minutes. Peel and crush two or three garlic cloves and add to the onion. Strip the leaves off the thyme, and finely chop to deliver a good tablespoonful and add to the onion.

When the onion mixture is soft, add a glass of white wine and a small glass of Madiera and reduce to a tablespoonful or so. Add the chicken stock and reduce to about half.

Push the mixture through a sieve and season with salt and fresh black pepper.