Classic Mushroom Sauce

1. 1

   Melt the butter in a small saucepan over medium heat.

2. 2

   Remove it from the heat and whisk in the flour a little at a time until smooth.

3. 3

   Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.

4. 4

   Gradually add the stock, stirring until thickened, about 5 minutes.

5. 5

   Pour in the mushrooms, shallots and wine. Combine.

6. 6

   Heat through and add pepper to taste.

7. 7

   This sauce will keep in the refrigerator for 2 days, maximum. Re-warm over low heat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.