Скачать с ютуб Jaeger Sauce aka Hunters Sauce в хорошем качестве

Jaeger Sauce aka Hunters Sauce

A German style of sauce infused with mushrooms used to top meats and vegetables. MATERIAL LIST -Two(2) Tablespoons Butter -1/4 - 1/3 Cup diced onion - Eight (8) ounces of finely chopped mushrooms -2-4 Tablespoons All Purpose Flour (2 for a thinner dipping style sauce. 4 for a gravy) -Wet beef bullion (better than bullion brand or equivalent, follow label for 2 cups) -One(1) teaspoon of minced garlic - 1/4 - 1/3 cup white wine -Olive Oil (couple tablespoons) -Worcestershire sauce -Two(2) Tablespoons parsley flakes -One(1) to two(2) teaspoons Dijon Mustard -Salt/Pepper as needed Melt two tablespoons butter with two tablespoons of olive oil. Add approximately 1/4 - 1/3 cup finely chopped onion. Sautee a few minutes until onions are softened. Add 8 ounces finely chopped mushrooms, allow to cook until water has been extracted from mushrooms. Add two - four tablespoons of flour (two for a thinner dipping type sauce/4 for a thicker gravy like sauce) Cook flour few minutes until rawness is cooked out. Mix up two cups of water with wet beef bullion (see label directions). Add a little more than recommended, looking for a fairly salty sauce. Add One (1) Teaspoon minced garlic to skillet Add 1/4 - 1/2 cup white wine and remove what is stuck on bottom of skillet Add the two(2) cups of mixed up beef bullion Add splash or two of Worcestershire Sauce Add teaspoon or two of Dijon mustard Add pepper or additional salt to taste Add tablespoon or two of parsley flakes Allow to come to a boil and simmer to desired thickness. Reduce for thicker add liquid to thin. Run an emersion blender through if a more smooth sauce is desired.