Lemon Mushroom Sauce
Published in Sauces
This is a very versatile sauce, as it may be served with fried or baked fish fillets, chicken breasts fillets, and pork or veal schnitzels. If you have thin fillets of fish they may actually be baked in the sauce.
Ingredients:
- 20 ml oil
- 20 ml butter
- 1 medium onion, finely diced
- 200-250 g button mushrooms, sliced
- 5 ml grated lemon zest
- 2 ml dried French tarragon
- 45 ml flour
- 250 ml hot chicken stock
- 125 ml hot milk
- 30 ml cream
- salt to taste
- white pepper to taste
Preparation:
- Cook onion in oil and butter until soft, but not brown.
- Add the mushrooms, lemon rind and tarragon and cook until the mushrooms start to shrink, then sprinkle in the flour.
- Cook for a minute or so, then slowly pour in the hot stock and milk.
- Simmer for a few minutes. Season to taste.
Notes:
- May use beef stock, but chicken is better and the taste cannot be detected in the finished sauce.
Sufficient for about 600 g fish, meat or poultry.
