Ingredients
- 2 shallots
- 240 ml chicken stock
- 120 ml dry wine (white)
- 45 gr butter
- 16 gr unbleached flour
- 8 gr chives (chopped fresh)
- 5 gr tarragon (chopped fresh)
- 5 gr parsley (chopped fresh)
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 1.5 cups of sauce. From The Complete Book Of Sauces by Sallie Y. Williams