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“This is the easiest, fastest, yummiest, most versatile sauce I have ever tasted. You can put it on almost anything! I am putting it on here with the original chicken broth base, but just by changing the broth to a beef broth, it can be used on top of red meat dishes as well....and anything else you can think of. I'm putting it up on here because I keep misplacing it.”
READY IN:
20mins
SERVES:
10-12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan over medium heat, melt the butter.
  2. Add the diced onions and saute for 2 minutes.
  3. Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).
  4. Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).
  5. In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.
  6. Reduce heat to medium and cook until thickened.
  7. Remove from heat, cover and keep warm.

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