| Yield 1X: | 105.00 | oz | Allergens: | ||
| Portion: | 7 | oz | Onion, dairy, gluten | ||
| Portions: | 15.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 3.23.21 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Butter | 5.00 | 10.00 | ||
| Shallots, minced | 7.50 | 15.00 | ||
| Crimini mushrooms stems off, sliced | 2 | 8.00 | 5 | |
| Chicken broth | 2 | 8.00 | 5 | |
| Brown beef broth | 2 | 8.00 | 5 | |
| White wine | 15.00 | 1 | 14.00 | |
| Roux | 10.00 | 1 | 4.00 | |
| Capers, drained | 5.00 | 10.00 | ||
| Dijon mustard | 2.50 | 5.00 | ||
| Worcestershire sauce | 1.25 | 2.50 | ||
| Brown sugar | 2.00 | 4.00 | ||
| Ketchup | 2.50 | 5.00 |
Carefully measure and prepare all ingredients. Melt the butter in a suitable pot over high heat, then add the shallots and sweat until soft.
Add the sliced mushrooms and some salt, and cover. Sweat until the mushrooms are soft. Add the white wine and return to a boil. Reduce by half, then add the broths.
Bring to a boil, then whisk the roux in until smooth. Reduce to a simmer, and cover. Simmer 30 minutes,
then add the remaining ingredients and stir together. Simmer another ten minutes, then season to taste and remove from the heat. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.