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Accoutrements > Sauce > Garlic and Mushroom Sauce for Fondue

Garlic and Mushroom Sauce for Fondue

Cooking method: Binding

Aside from a delectable fondue side dish, this sauce can be used for any type of broiled or sauteed meat.

INGREDIENTS

3 tbsp. butter
6 garlic cloves, crushed
2 tbsp. onions, minced
1 lb. mushrooms, diced
1 1/4 cups beef bouillon
1/3 cups Madeira wine
2 1/2 tbsp. 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. 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.


This recipe is from MEAT by The Lobels

© Lobel's of New York