Mushroom/Walnut White Sauce
Mar. 2nd, 2006 09:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe.
3 Tbsp butter
1 Tbsp minced onion
2 ounces thinly sliced mushrooms
2 Tbsp flour
2 cups half and half, scalded [i.e. heated just to the point of bubbles forming around the edge]
1 Tbsp Dijon mustard
one 1/2 tsp thyme
1/4 cup finely chopped toasted walnuts
salt and pepper
Heat the butter in a heavy saucepan over medium heat. Add the onion and mushrooms and saute for 5-8 minutes, until the onion is transparent. Stir in the flour, then add the half and half. Stir until smooth. Add the mustard and cook until thickened (5-10 minutes), stirring as needed. Add the thyme and walnuts and season with salt and pepper to taste.
What worked: This was a delicately-flavored variation on a standard white sauce. It went fine over broiled whitefish. The walnuts added a slight crunch. It was good. Not outstanding, but good.
What didn't: So delicately-flavored that it wasn't that distinguishable from a standard white sauce. We could smell the Dijon but not taste it; likewise, I couldn't taste the onion or mushroom. 1 tsp thyme was too woody, so I'd cut it back.
Will I make it again? Meh. Not worth the bother.
In other news, I think I'm going to take tomorrow off to sleep in. I also have errands to run, but mainly I want a day off.
What I'm reading: Trudi Canavan, Priestess of the White
3 Tbsp butter
1 Tbsp minced onion
2 ounces thinly sliced mushrooms
2 Tbsp flour
2 cups half and half, scalded [i.e. heated just to the point of bubbles forming around the edge]
1 Tbsp Dijon mustard
1/4 cup finely chopped toasted walnuts
salt and pepper
Heat the butter in a heavy saucepan over medium heat. Add the onion and mushrooms and saute for 5-8 minutes, until the onion is transparent. Stir in the flour, then add the half and half. Stir until smooth. Add the mustard and cook until thickened (5-10 minutes), stirring as needed. Add the thyme and walnuts and season with salt and pepper to taste.
What worked: This was a delicately-flavored variation on a standard white sauce. It went fine over broiled whitefish. The walnuts added a slight crunch. It was good. Not outstanding, but good.
What didn't: So delicately-flavored that it wasn't that distinguishable from a standard white sauce. We could smell the Dijon but not taste it; likewise, I couldn't taste the onion or mushroom. 1 tsp thyme was too woody, so I'd cut it back.
Will I make it again? Meh. Not worth the bother.
In other news, I think I'm going to take tomorrow off to sleep in. I also have errands to run, but mainly I want a day off.
What I'm reading: Trudi Canavan, Priestess of the White
