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l/4 cup finely chopped onion
l/4 cup finely chopped carrot
2 garlic cloves, minced
3 tsps. olive oil
l/2 tsp. curry powder (or less)
4 cups chicken stock
Pinch of cried, crumbled rosemary
2 cups coarsely chopped mushrooms
l tbsps. minced shallot
l tsp. fresh lemon juice
l tsp. dried, crumbled tarragon
Combine onion, carrot l garlic clove & l-l/2 tsps. oil in heavy med.
saucepan. Cook over low heat until vegetables are tender, stirring
frequently, about 8 mins. Add curry powder & saute 2 mins. Add
stock & rosemary & bring to boil. Reduce heat to med. & cook until
reduced to 2-l/2 cups, about 25 mins. Strain through sieve set over
bowl, pressing on solids. Heat remaining l-=l/2 tsp. oil in heavy
large nonstick skillet over med-low heat. Add mushrooms & cook until
almost no liquid remains in skillet, stirring frequently, about l0
mins. Increase heat to med-high. Add shallot & remaining minced
garlic & saute 5 mins. Add strained stock & boil until liquid is
reduced to 2 cups, about l0 mins. Transfer to blender and blend
until smooth, about 2 mins. Strain through sieve set over saucepan.
Mix in lemon juice. Season to taste with s&p. (Can be parpared l day
ahead. Cover & refrigeratge). Bring sauce to simmer. Mix in
tarragon and serve.
This is low cal excellent sauce for grilled chicken, pork or veal

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