| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sauces, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 2 | lg | Shallots, Finely Chopped |
| 1/2 | c | (2 Oz) Mushrooms, Finely Chopped |
| 2 | tb | Unbleached Flour |
| 1 | c | Chicken Stock (See Stocks) |
| 1/2 | c | Dry White Wine |
| 1 | tb | Chopped Fresh Chives |
| 1 | tb | Chopped Fresh Tarragon |
| 3 | tb | Chopped Fresh Parsley |
INSTRUCTIONS
Just a little of this colorful sauce will turn any meat or poultry dish into something special. Try it on poached eggs, too, or as a sauce for pasta or rice. Salt And Freshly Ground Pepper, To Taste Melt the butter in a large heavy saucepan over medium heat. Stir in the shallots and mushrooms and saute until tender, about 5 or 6 minutes. Whisk in the flour, then add the stock and stir until smooth. Simmer over low heat until the sauce is thick, about 5 minutes. Add the wine and herbs and simmer 5 to 10 minutes longer. Season to taste and serve immediately. Yield: About 1 1/2 cups of sauce. From The Complete Book Of Sauces by Sallie Y. Williams
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