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Title: Herb Sauce
Categories: Sauce Vegetable
Yield: 6 Servings

3tbButter
2lgShallots, Finely Chopped
1/2c(2 Oz) Mushrooms, Finely Chopped
2tbUnbleached Flour
1cChicken Stock (See Stocks)
1/2cDry White Wine
1tbChopped Fresh Chives
1tbChopped Fresh Tarragon
3tbChopped Fresh Parsley

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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