Creamed Mushroom Sauce
(for Chicken/Veal Pojarski)
Ingredients:
| 1 HP |
Mushroom Sliced |
| 2 cups |
Shallots Chopped fine |
| 2 cups |
Sherry Wine |
| 1/2 Gallon |
*Brown Sauce |
| 1/2 Gallon |
Heavy Cream |
* For Brown Sauce |
| 1 Gallon |
Brown Stock |
| 8 oz. |
Clarified Butter |
| 8 oz. |
Bread Flour |
Method:
- Saute Mushrooms and Shallots until soft.
- Flame with the Sherry Wine and let reduce by one half.
- Add Brown Sauce and let reduce by one half.
- Add Heavy Cream and bring back to a simmer.
- **Adjust flavor (can use "Mushroom Base if necessary) and consistency
of the sauce.
Brown Sauce:
- Slowly bring stock to a simmer.
- Adjust flavoring by using "Beef Base" if necessary.
- Make a brown roux with clarified butter and flour. Let cool.
- Whisk the cool roux into the simmering stock. Keep whisking until all the
roux is incorporated and no lumps are visible.
- Let simmer at least 20 minutes on low heat.
- Strain through a fine china cap.
Source: Chef Ronald Ng, CCSF |
