1/4 cup butter
2 cups milk
3 tablespoons all purpose flour
1/2 cup tomato puree
salt to taste
2 tablespoons sherry wine
1. Heat the milk in a heavy saucepan over a medium heat until the milk begins to simmer. In a separate saucepan melt the butter and add the flour to it making a roux and cook the roux over a medium heat for about a minute while whisking. Add the tomato puree to the roux and cook while whisking for an additional minute.
2. Add the hot milk to the roux -tomato mixture a 1/2 cup at a time while continually whisking. Once the milk is incorporated into the sauce add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to burn off then remove the sauce from the fire and cover.