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  Added: Feb 11, 2008  •  Visited (277)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Basque Sauce
What You Need:
  • 2 cups Beef Stock or use canned
  • 1 cup dry red wine
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and crushed
  • ¾ pound mushrooms, sliced
  • 1 bay leaf
  • ½ teaspoon dried thyme, whole
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon dried mint (optional)

  • How To Cook:
    1. Place the beef stock and wine in a 2-quart saucepan. Bring to a simmer. Heat a 10-inch frying pan and add the oil and garlic.

    2. Saute for a moment and add the mushrooms, bay leaf, and thyme. Saute until the mushrooms are tender and then remove them from the pan and set aside.

    3. Return the pan to the stove and melt the butter. Add the flour and cook a few minutes to form a roux-a paste of butter and flour just barely browned.

    4. Add the roux to the stock and wine and whip it with a wire whisk until smooth. Add the mushrooms and simmer for 10 minutes.

    5. Add salt and pepper. If you wish to add the optional mint, do so during the last 10 minutes of cooking.

    To Make: 3 cups
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Condiments » Wine
    Main Ingredient » Mushrooms
    Main Ingredient » Grains & Cereals » Flour
    Dish » Sauces & Condiments

     





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