Side Pannel
Herb Sauce
Ingredients List
- 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
Directions
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
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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