Instructions: Bring the wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook the wine until syrupy and reduced to 3/4 cup, about 20 minutes. Place carrots in a small saucepan. Cover with water, adding a pinch of salt. Cook, covered, until tender, about 15 to 20 minutes. Drain, reserving the cooking liquid.

Transfer the carrots to a blender or food processor, and puree, adding a bit of the cooking liquid if the mixture is too thick. Transfer the reduced wine to a bowl, and stir about 1/2 cup of the carrot puree into it. If the sauce is too thick, add a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter.

Makes about 1 1/2 cups.

Cuisine: "Mexican"

Yield: 1 1/2 cups

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