Sauces, Savoury & Sweet
The original Sauces book was published over a decade ago. In this edition Michel Roux takes a fresh new look at sauces, updating great classics as well as presenting an enticing range of new recipes to suit today’s fresher, lighter dishes.
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This light mushroom and white wine sauce is quick to make. It goes very well with poultry and veal.
Melt the non-chilled half of the butter in a shallow pan, add the mushrooms and cook over a medium heat for 1 minutes. Add the shallot and cook for another minute, taking care not to let it colour.
Tip the mushroom and shallot mixture into a fine-meshed conical sieve to drain off the cooking butter, then return to the shallow pan. Add the white wine and let bubble over a medium heat until reduced by half.
Pour in the veal stock and cook gently for 10 – 15 minutes until the sauce has reduced and thickened enough to lightly coat the back of a spoon.
Take the pan off the heat and whisk in the remaining butter, a piece at a time, along with the snipped herbs. Season to taste with salt and pepper. The sauce is now ready to serve.
100g butter, half of it chilled and diced
200g button mushrooms, wiped and finely sliced
40g shallot, finely chopped
400ml dry white wine
400ml veal stock
1 tablespoon snipped flat-leaf parsley
1 teaspoon snipped tarragon
Salt and freshly ground pepper