Sauce "Chateaubriand"

Description

Hearty, aromatic and delicious sauce, which you can apply to absolutely any dish! A wonderful weave of flavors of tarragon and mushrooms! Is based on white meat sauce.

Ingredients

Butter

50 g
Flour

30 g
Broth

350 ml
Onion

2 piece
Garlic

1 tooth
Mushrooms

50 g
Tarragon

3 piece
Dry white wine

200 ml
Butter

1 Tbsp
Salt

Cooking

Need to do the usual white meat sauce: Flour lightly fry in hot butter, avoiding changes its color. Then pour the meat broth (from bones or meat) and stir well to obtain a homogeneous mass without lumps. Simmer over low heat until thick, stirring frequently with a spatula to avoid burning, and remove appear on the surface of the foam. The sauce is ready to strain.

Chop mushrooms and

onions.

Heat the butter in a frying pan. Put into it the onion, estragon (tarragon), finely chopped and crushed garlic.

Lightly fry.

Pour the wine and boil down liquid to about half.

Add white meat sauce and stir.

Salt. Boil for minute, stirring constantly. Turn off the heat. In the original recipe the mixture should RUB through a sieve. I do not, because I like when the sauce contains pieces of mushrooms. It's not for everybody.