A quick, light, mushroom and white wine sauce that goes well with poultry and veal, from uber-chef, Michel Roux
1. Melt the non-chilled half of the butter ina shallow pan, add the mushrooms and cook over a medium heat for 1 minute. Add the shallot and cook for another minute, taking care not to let it colour.
2. Tip the mushroom and shallot mixture into a fine-meshed conical sieve to drain off the cooking butter, then return to the shallow pan. Add the white wine and let it bubble over a medium heat until reduced by half.
3. Pour in the veal stock and cook gently for 10-15 minutes until the sauce has reduced and thickened enough to lightly coat the back of a spoon.
4. Take the pan off the heat and whisk in the remaining butter, a piece at a time along with the snipped herbs. Season to taste with the salt and pepper. The sauce is now ready to serve.
© Michel Roux from Michel Roux Sauces, Quadrille, 2009
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