Mushroom and Caper Sauce

Name: Mushroom and Caper Sauce
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 0.50 головка Лук-шалот; 0.50 шт Свежие шампиньоны; 0.50 ч. л. Рубленая петрушка; 2.00 ст. л. Соус эспаньоль; 2.00 ст. л. Мясной бульон; 1.50 ст. л. Красное вино; по вкусу Молотый черный перец; 0.50 ст. л. Каперсы; 1.00 шт Корнишоны; 15.00 г Сливочное масло

A classic espagnole-based sauce with mushrooms, shallots, and piquant capers. Perfect for meat dishes and game. Red wine vinegar can be used instead of red wine, and anchovy butter can replace butter.

Total: 15 min
Standard serving: 182.3 g

Sauces
French cuisine
Easy
Quick
Quick and easy
Under 30 minutes

Ingredients

Total 10

Shallot
12.5 g≈ 2.5 clove
Mushrooms
7.5 g≈ 1/2 pcs
Chopped parsley
0.75 g≈ 1/2 tsp
Spanish sauce
30 ml≈ 2 tbsp
Meat broth
30 ml≈ 2 tbsp
Wineкрасный
22.5 ml≈ 1.5 tbsp
Black peppercornsмолотый
to taste≈ 1.5 pcs
Capers
6.75 g≈ 1.5 tsp
Cornichons
55 g≈ 1 pcs
Butter
16.484 ml≈ 3 slice

Instructions

1
Step 1
Blanch the shallot and mince it. Chop the mushrooms and parsley.
Transfer the prepared ingredients to a pot, add espagnole sauce, meat broth and red wine.
Season with pepper to taste, bring to a boil and simmer for a few minutes.
Remove the foam that has formed on the surface.
2
Step 2
Strain the sauce through a sieve.
Before serving, add chopped capers, cornichons and butter.
Do not boil the sauce after adding butter.

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Instructions

Step 1

Step 2

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Poached Egg with Spinach and Hollandaise Sauce

Cherry tomato sauce with capers and balsamic

Vinaigrette with Honey and Mustard

Beef Stroganoff with Sour Cream, Mushrooms and Rice

Eggs Benedict with Smoked Salmon

Baked Pike with Anchovies

Mushrooms in Butter with Sherry and Lemon

Buckwheat with mushrooms, onions and egg

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