Golden Sauce

Preparation info

  • Difficulty


  • Yield: about

    2½ cups


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 tablespoons butter or chicken fat
  • 1 cup thinly sliced mushrooms
  • 1 cup diced sweet green peppers
  • ¼ cup flour
  • 2 cups Chicken Stock or canned chicken broth
  • ¼ cup heavy cream
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  • Heat the butter in a saucepan and cook the mushrooms and peppers, stirring constantly, until the mushrooms start to take on a little color.
  • Sprinkle with flour and blend. Add the stock and cream, stirring constantly with a wire whisk until thickened. Season to taste with salt and pepper.