Instructions: Combine all ingredients in a heavy nonreactive saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer. Cook until sauce is reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, let cool to room temperature, then refrigerate. The sauce will keep for several months.

Yield: 2 cups.

NOTES : This sauce is good the day it is made; a few days later, it is great.

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