This sauce lends itself to chicken, seafood, and pasta dishes. But, is also hearty enough to accompany a fillet mignon.
3 tablespoons butter
1/2 cup sliced mushrooms
2 tablespoons minced onion
3 tablespoons all-purpose flour
2 cups water
2 teaspoons beef, chicken, vegetable base or bouillon granules
1/2 cup frozen spinach, thawed and squeezed dry
1 teaspoon lemon juice
Freshly ground pepper to taste
1/2 cup heavy cream
- Melt butter in saucepan. Add mushrooms and onion. Sauté until vegetables are softened.
- Add flour to form a roux. Slowly whisk in water and the base or bouillon granules. Bring to a boil and add spinach and lemon juice. Cook for 2 minutes over medium heat, stirring constantly. Season with pepper to taste.
- Remove from heat and stir in cream. Serve.
Makes 2 1/2 cups.