| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sauces, Vegetables, Beef | 6 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Unbleached Flour |
| 1 1/4 | c | Brown Stock Or Beef Bouillon |
| 1/4 | lb | Mushrooms, Minced |
| 1/4 | c | Chopped Shallots Or Scallions |
| 1/4 | c | Red Wine |
| 5 | minutes. |
INSTRUCTIONS
One you know how to make this sauce, you will want to put it on top of everything. Steak, roast beef, meat loaf, hamburgers, veal, chicken, turkey, pot roast, baked potatoes, egg noodles--the list goes on. The wine and the shallots especially bring out the flavors of meat and poultry. This sauce will keep in the refrigerator for up to two days. Rewarm over low heat before serving. Freshly Ground Black Pepper To Taste Melt the butter in a small saucepan over medium heat. Remove it from the heat and whisk in the flour a little at a time until smooth. Return to low heat and, stirring constantly, cook until mixture turns golden brown, about Gradually add the stock, stirring until thickened, about 5 minutes. Pour in the mushrooms, shallots, and wine and combine. Heat through and add pepper to taste. Yield: About 2 cups of sauce From The Complete Book Of Sauces by Sallie Y. Williams
A Message from our Provider:
“Jesus: The half has never been told”