A yummy accompaniment for any grilled meat.

Tastes delicious and creamy, just perfect to dip any grilled meat in and feast on.

A quick and simple recipe.
PREP TIME      
TOTAL TIME    

SERVES
  
5 - 10 Minutes
10 - 15 Minutes
2 Portions
INGREDIENTS
Olive Oil
Garlic Paste
Onion
Button Mushrooms
Cider Vinegar
Refined Flour
Chicken Stock
Parsley
Chives
Jalapenos
Clove
Full Cream
Salt
Pepper
QUANTITY
1 tbsp
1/2 tsp
1, medium, sliced
100 gms (or any other mushrooms or combination)
1 tbsp
2 tbsp
500 ml
1 tsp
1 tsp
1/2 tsp
1 clove
1 tsp - tbsp
to taste
to taste

RECIPE

Wash and slice the mushrooms and onion.

In the chicken stock*, add the salt, pepper and refined flour and whisk well.

Heat oil in a pan, add the clove, and allow it to splutter. Then add the garlic and onions, sauté for 1-2 minutes. Add the mushroom and sauté for another minute on a high flame.

Add the vinegar and stir. Add the prepared chicken stock and mix well.

Mix the cream** 1/4 tsp refined flour, and then add it to the pan.

Add the dry herbs, adjust the seasoning and allow to boil.




Tastes best with Mustard-Honey Chicken, Garlic Lemon Chicken.





MY NOTES
*If you are using the maggi chicken stock cubes, after dissolving the cube in hot water, allow the stock to cool and only then add the refined flour.
If refined flour is added to any hot liquid, it will form a lump instantly and get cooked that way.
Hence, allow the stock to cool and then add the refined flour.


** Adding a little refined flour to the cream stabilises it and prevents it from curdling in the sauce.
(as there is vinegar in the sauce)
 


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