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Herb sauce

Yield: 6 Servings

Ingredients:

• 3 tb Butter
• 2 lg Shallots Finely Chopped
• 1/2 c (2 Oz) Mushrooms Finely -Chopped
• 2 tb Unbleached Flour
• 1 c Chicken Stock (See Stocks)
• 1/2 c Dry White Wine
• 1 tb Chopped Fresh Chives
• 1 tb Chopped Fresh Tarragon
• 3 tb Chopped Fresh Parsley

Instructions:

Just a little of this colorful sauce will turn any meat or poultry dish into something special. Try it on poached eggs too or as a sauce for pasta or rice. Salt And Freshly Ground Pepper To Taste Melt the butter in a large heavy saucepan over medium heat. Stir in the shallots and mushrooms and saute until tender about 5 or 6 minutes. Whisk in the flour then add the stock and stir until smooth. Simmer over low heat until the sauce is thick about 5 minutes. Add the wine and herbs and simmer 5 to 10 minutes longer. Season to taste and serve immediately. Yield: About 1 1/2 cups of sauce. From The Complete Book Of Sauces by Sallie Y. Williams

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