Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 2 tablespoons of butter
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 cup of heavy cream
- 1/4 cup of dry white wine
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large skillet
- Whisk
- Saucepan
Step-by-step instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the sliced mushrooms and sauté until they are tender and browned.
3. Sprinkle the flour over the mushrooms and stir to combine.
4. Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming.
5. Add the heavy cream, white wine, salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened.
7. Remove the sauce from the heat and let it cool to room temperature.
8. Once the sauce has cooled, transfer it to a saucepan and refrigerate until chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing mushrooms
- Boil for sauce
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 8g
- Protein: 5g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version of this sauce.
- If you don't have white wine, you can substitute it with chicken broth or apple cider vinegar.
Variations:
- Add chopped shallots or garlic to the mushrooms while sautéing for extra flavor.
- Use different types of mushrooms, such as shiitake or portobello, for a more complex flavor.
- Add a pinch of nutmeg or thyme to the sauce for a different flavor profile.
Tips and tricks:
- Make sure to whisk the sauce constantly while adding the chicken broth to prevent lumps from forming.
- If the sauce is too thick, you can add more chicken broth or cream to thin it out.
- To make the sauce ahead of time, refrigerate it for up to 2 days before serving.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the mushroom chaudfroid sauce over grilled chicken or steak.
- Use it as a dip for vegetables or bread.
Garnishes:
- Sprinkle chopped parsley or chives over the sauce before serving.
Pairings:
- Serve the sauce with roasted vegetables, such as asparagus or Brussels sprouts.
- Pair it with a side salad or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Side salad
Troubleshooting advice:
- If the sauce is too thin, you can simmer it over low heat until it thickens.
- If the sauce is too thick, you can add more chicken broth or cream to thin it out.
Food safety advice:
- Make sure to refrigerate the sauce promptly after cooking and don't leave it out at room temperature for more than 2 hours.
Food history:
- Chaudfroid is a French term that refers to a cold sauce that is typically served with cold meats or fish.
Flavor profiles:
- The mushroom chaudfroid sauce is creamy and savory with a hint of sweetness from the white wine.
Serving suggestions:
- Serve the sauce chilled or at room temperature.
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Region: French