| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 15 | tb | Unsalted butter |
| 3 | Shallots — chopped fine | |
| 5 | oz | Mushrooms, trimmed, rinsed, |
| Dried — chopped | ||
| Fine | ||
| 1 | Bay Leaf | |
| 1 | Sprig Fresh thyme or | |
| 1 | ts | Dried thyme |
| 3/4 | c | Dry white wine |
| 1 | c | Brown veal stock |
| 1 | tb | Chopped fresh tarragon or |
| 1 | ts | Dried tarragon |
| 1 | tb | Chopped parsley |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Heat 3 tablespoons of butter in a medium frying pan over medium heat. Add the Shallots and cook until soft but not colored. Stir in the mushrooms and cook a few minutes. Add the bay leaf, thyme, and white wine. Bring to a boil, reduce the heat and simmer until the liquid has evaporated. Remove the bay leaf and thyme sprig. Add the stock, tarragon and parsley and season to taste with salt and pepper. Bring to a boil, remove from the heat and whisk in the remaining butter, bit by bit. Taste and adjust the seasonings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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