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Sauce Bretonne Chaude
Preparation info
- Makes
600 ml
of sauce - Difficulty
Easy
Appears in
By Anne Willan
Published 1981
This country sauce is made with hot broth for serving with eggs or white meats and with fish stock for serving with fish, especially cod.
Ingredients
| butter |
Method
Melt half the butter in a pot and add the onion, leek, celery, a little salt and pepper and the sugar. Cover and cook over a low fire, stirring often, for 15-20 minutes or until the vegetables are very soft but not brown; be careful not to let them burn. Add the mushrooms and wine, bring to a boil and simmer for 5 more minutes or until the mushrooms are tender and the quantity of wine is reduce