How to Make Sauce Italienne? All Sauce Recipes

Sauce Italienne

Sauce Italienne


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.


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