| 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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