Herb Sauce Recipe

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.

Step 1

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.

Step 2

Yield: About 1 1/2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

Things You'll Need

  • 3tb Butter
  • 2lg Shallots, Finely Chopped
  • 1/2c (2 Oz) Mushrooms, Finely Chopped
  • 2tb Unbleached Flour
  • 1c Chicken Stock (See Stocks)
  • 1/2c Dry White Wine
  • 1tb Chopped Fresh Chives
  • 1tb Chopped Fresh Tarragon
  • 3tb Chopped Fresh Parsley
  • Salt And Freshly Ground Pepper, To Taste

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