Herb Sauce
Submitted by srudy
Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minA little of this sauce goes a long way. Shallots and finely chopped mushrooms sautéed in butter, thickened with a roux, loosened with chicken stock and white wine, then finished with a trio of fresh herbs: tarragon, chives, and parsley.
The shallots are what give this sauce its French character. They’re milder and sweeter than onion, dissolving into the butter during those first few minutes of cooking. Finely chopped mushrooms add an earthy depth and help thicken the sauce naturally as they release their moisture and cook down.
Building the roux before adding liquid is essential. Whisking the flour into the butter-shallot-mushroom mixture and cooking for a minute eliminates raw flour taste. Then the stock goes in slowly, creating a smooth, lump-free base.
The wine and herbs go in last, simmering for 5 to 10 minutes so the alcohol cooks off and the herbs have just enough time to infuse without losing their freshness. This sauce works on roasted chicken, grilled steak, poached eggs, or tossed with pasta or rice.
Chef Tips
- Use fresh herbs only. Dried herbs won’t give you the same bright, vibrant color or flavor.
- Chop the mushrooms very fine so they meld into the sauce rather than sitting as visible chunks.
- The sauce should coat the back of a spoon. If too thick, thin with a splash more stock.
- Serve immediately. The herbs lose their color and flavor the longer they sit in the hot sauce.
Variations
- Swap tarragon for dill when serving with fish or seafood.
- Add a splash of cream at the end for a richer, more luxurious finish.
- Use beef stock instead of chicken for a darker sauce suited to red meat.
Ingredients
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 sauté 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 1½ cups of sauce.
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