Herb Sauce
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 2 | large |
shallots
finely chopped |
*
|
| ½ | cup |
mushrooms
finely chopped |
*
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 1 | cup |
chicken broth
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
chives
fresh, chopped |
|
| 1 | tablespoon |
tarragon leaves
fresh, chopped |
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 2 | large |
shallots
finely chopped |
*
|
| 118 | ml |
mushrooms
finely chopped |
*
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
chicken broth
|
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
chives
fresh, chopped |
|
| 15 | ml |
tarragon leaves
fresh, chopped |
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
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.
