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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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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. Ingredients:
3 tablespoons butter |
2 large shallots, finely chopped |
1/2 cup mushroom, finely chopped |
2 tablespoons unbleached flour |
1 cup chicken stock |
1/2 cup dry white wine |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh tarragon |
3 tablespoons chopped fresh parsley |
salt and pepper |
Directions:
1. Melt the butter in a large heavy saucepan over medium heat.
2. Stir in the shallots and mushrooms and saute until tender, about 5 or 6 minutes.
3. Whisk in the flour, then add the stock and stir until smooth.
4. Simmer over low heat until the sauce is thick, about 5 minutes.
5. Add the wine and herbs and simmer 5 to 10 minutes longer.
6. Season to taste and serve immediately.
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