Madeira Mushroom Sauce

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Ingredients:
4 Tbs. butter
1 green onion, finely sliced, white part and some green
2 large mushrooms, thinly sliced
2 Tbs. flour
3/4 cup chicken broth
1/4 cup dry Madeira
Salt and pepper to taste
1/2 tsp. dried thyme
1 tsp. fresh tarragon (or 1/2 tsp. dried tarragon)

Preparation:
In a saucepan, melt butter and sauté onion and mushrooms, until mushrooms begin to turn golden brown over medium-high heat. Pour in flour and mix well with wooden spoon. Cook flour as in a roux until foam subsides. Gradually stir in broth and Madeira. Stir in salt, pepper, thyme, and tarragon. Cook until thickened.

Serving Suggestion:
Serve hot over poultry, veal, vegetables, shellfish, pasta or potatoes.

History:
Roy Pingo taught a class on French Sauces at The Perfect Pan School of Cooking located in South Coast Plaza in January of 1985. Madeira Mushroom Sauce was one of the recipes.