Sauce Matelote

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

A simple, piquant wine sauce with mushrooms and baby onions goes well with grilled or roast chicken or veal.


  • 12–18 small silverskin onions
  • 225 g(8 oz) button mushrooms
  • 55 g(2 oz) butter
  • 2 teaspoons flour
  • 150 ml(¼ pt) dry white wine
  • 570 ml(1 pt) chicken stock
  • salt, milled pepper
  • grated nutmeg
  • 2 egg yolks
  • lemon juice or wine vinegar


Peel the onions and wipe the mushrooms; if they are at all large quarter them.

Sauté the onions in the butter for 4 minutes, not allowing them to colour. Add the mushrooms and cook together until softened.

Sprinkle the flour into the pan and stir for 2 minutes. Gradually stir in the wine and the stock and cook the sauce, stirring, until thickened.

Season with salt, pepper and grated nutmeg to taste. Simmer the sauce very gently for 15–20 minutes. When ready to serve stir in the egg yolks and slightly sharpen to taste with lemon juice or wine vinegar. Pour into a bowl or sauceboat for serving.