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This sauce is especially good over meat, poultry or fish dishes. I love to use oyster mushrooms for this, but choose any type you like.
| 2 tsp vegetable oil |
1/2 cup 2 percent evaporated milk |
| 1 1/2 cups sliced mushrooms |
1/2 tsp Dijon mustard |
| 2 Tbsp all-purpose flour |
1 Tbsp sherry (optional) |
| 1/2 cup chicken or beef stock |
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- Heat the oil in a small non-stick saucepan over high heat. Add the mushrooms and sauté for approximately 5 minutes or until the liquid evaporates and the mushrooms are dry. Add the flour and stir until well combined.
- Add the stock and milk. Cook over low heat, stirring constantly, until thickened, 4 to 5 minutes. Stir in the mustard and sherry (if using). If the sauce is too thick, add more milk.
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Nutritional Analysis
per Serving (1 Tbsp)
| Calories |
43 |
| Protein |
2 g |
| Fat |
2 g |
| Saturated Fat |
0.2 g |
| Carbohydrates |
3 g |
| Cholesterol |
1 mg |
| Sodium |
101 mg |
| Fiber |
0.3 g
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Prep Time:15 minutes
Cook Time:17 minutes
Make Ahead:Refrigerate for up to a day; reheat in a saucepan over low heat. Add milk if mixture is too thick.
Makes 1 1/2 cups
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