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
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