How to Make Sauce Italienne? All Sauce Recipes
05/06/2010 Leave a comment
Shallots – 2
Mushrooms – 3
Butter – 30 gm
Refined flour – 45 gm
Stock – 450 ml
Bayleaf – a small piece
Sherry – 75 ml
Salt – to taste
Pepper – a pinch
Chop shallots and fry in butter.
Add flour and brown very slowly.
Wash, peel and chop mushrooms, using stalks as well.
Add to flour along with bayleaf.
Cook for a few minutes longer. Add sherry if used. Reduced a little.
Add the stock boil for 10 minutes.
Add seasoning. Strain through tammy and use.