“Once you learn how to make this sauce, you will want to put it on top of everything! Steak, roast beef, meat loaf, veal, chicken, turkey, pot roast, baked potatoes, egg noodles all are enhanced when topped with this classic sauce. The recipe comes from Chef Sallie Williams.”
READY IN:
20mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a small saucepan over medium heat.
  2. Remove it from the heat and whisk in the flour a little at a time until smooth.
  3. Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
  4. Gradually add the stock, stirring until thickened, about 5 minutes.
  5. Pour in the mushrooms, shallots and wine. Combine.
  6. Heat through and add pepper to taste.
  7. This sauce will keep in the refrigerator for 2 days, maximum. Re-warm over low heat before serving.

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