|
 |
Garlic and Mushroom Sauce for Fondue
|
 |
|
|
INGREDIENTS
|
|
3 tablespoons butter
6 garlic cloves, crushed
2 tablespoons onions, minced
1 pound mushrooms, diced
1 1/4 cups beef bouillon
1/3 cups Madeira wine
Salt
2 1/2 tablespoons flour |
|
DIRECTIONS
|
|
1. Melt the butter in a heavy skillet and allow to bubble slightly. Add the crushed garlic, onions, and diced mushrooms. When mushrooms are limp, add 1 cup bouillon and increase heat so that mixture becomes somewhat reduced in volume. Add the wine and season with salt. Reduce heat and simmer.
2. Now mix the flour with the 1/4 cup bouillon. Add this gradually to the mixture in the skillet until it thickens. Be sure to stir so that the sauce is smooth.
|
|
SERVING SUGGESTIONS |
|
Aside from a delectable fondue side dish, this sauce can be used for any type of broiled or sautéed meat.
|
|
|
Recipe from: MEAT by The Lobels |
back to top
|
|
©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
|
|
