Sauce Matelote

Preparation info
    • Difficulty

      Easy

Appears in
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.

Ingredients

  • 12–18 small silverskin onions
  • 225 g(8 oz) button mushrooms

Method

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, peppe