Sauce Italienne

Preparation info
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By Robert Carrier

Published 1965

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  • ½ pint brown sauce
  • 2 tablespoons olive oil
  • 2 shalwi’s


Heat oil in a small saucepan and sauté finely chopped shallots until transparent. Add wine, mushrooms (which you have soaked until soft, pressed dry and chopped finely), thyme, bay leaf and Brown Sauce. Simmer sauce gently for 20 minutes, skimming when necessary. Just before serving, remove thyme and bay leaf.