Mushroom Sauce
A dish where butter and flour do the work.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 59 ml butter
- 5-1/2 tablespoons flour
- 470 ml brown stock
- 1/2 can small mushrooms
- 1 egg yolk slightly beaten
- 10 ml butter
- 7 ml Worcestershire Sauce
- 2 ml Kitchen Bouquet
- Salt, pepper
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 teaspoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and sauté them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet.
Make it yours
Edition
Primary
based.cooking
Nutrition (estimated, per serving)
| Calories | 340 |
|---|---|
| Protein | 3.8 g |
| Fat | 29.3 g |
| Carbs | 16.2 g |
| Fiber | 0.6 g |
| Sodium | 64 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States