Classic Mushroom Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
3 tbsp: Unbleached Flour,
1 1/4 cup: Brown Stock Or Beef Bouillon,
1/4 lbs: Mushrooms, Minced
1/4 cup: Chopped Shallots Or Scallions,
1/4 cup: Red Wine,
Directions:
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 5 minutes.
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
Source from luhu.jp
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 5 minutes.
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
Source from luhu.jp