Ingredients:

  • 1 cup of clarified butter
  • 1-3/4 cups of flour
  • 1 tbs. of butter
  • 2 tbs. of minced onion
  • 1 cup of chopped mushrooms
  • 1/4 cup of stock
  • 1-1/2 tbp. of butter or oil
  • 1-1/2 tbp. of flour
  • 1 tsp. of poultry seasoning
  • 1 cup of chicken or vegetable stock
  • 1/4 cup of milk
  • salt
  • pepper

Cooking Instructions:

  1. Begin making a roux by melting 1 cup of clarified butter in a saucepan.
  2. Whisk 1-3/4 cups of flour into the clarified butter until a thick past forms.
  3. Whisk constantly while it bubbles over medium heat.
  4. After about 5 minutes of cooking and stirring, the roux will reach the white stage.
  5. After about 20 minutes of continuous cooking and stirring, the roux will reach the blond stage.
  6. After about 35 minutes of cooking, the roux will be peanut-butter colored; this is a brown roux.
  7. Dark brown or black roux appears after about 45 minutes of cooking, and is the color of melted milk chocolate.

Mushroom Sauce

  1. Melt 1 tablespoon of butter in the skillet over medium-high heat. Stir in 2 tablespoons of minced onion. Saute for 3-5 minutes or until softened.
  2. Add 1 cup of chopped mushrooms and saute for 3-4 minutes longer.
  3. Deglaze with about 1/4 cup of stock. Cook until the liquid has evaporated.
  4. For the roux, melt 1-1/2 tablespoons of butter or oil in the pan and stir in about the same amount of flour. Cook and stir over medium heat for 3-5 minutes.
  5. Add a teaspoon of poultry seasoning and whisk in 1 cup of chicken or vegetable stock. Bring this mixture to a simmer, while whisking it until it thickens, about 1 minute.
  6. Whisk in 1/4 cup of milk, continuing to cook until heated through.
  7. Season with salt and pepper.
  8. Served with golden seared chicken breasts.