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Sauces & Seasonings
Italian
2 - 3 cups
5 minutes
10 minutes
3 ounces dried Chanterelle mushrooms
2 teaspoons butter
2 teaspoons shallots, minced
6 ounces white wine
8 ounces veal stock
4 ounces heavy cream
1/2 teaspoon Melissa's Spice Grinders, Garden & Herb with Sea
1/4 teaspoon salt
Fresh ground black pepper
Over a medium heat, warm the butter and sauté the shallots and mushrooms for 5 minutes.
Add the white wine and reduce for 3 minutes.
Add the veal stock, cream and Organic Grinder Garlic & Herb with Sea Salt.
Allow sauce to reduce in volume until slightly thickened. Season with the salt and pepper.
Taste and if necessary, adjust seasoning.
