Foster’s Favorite Piquante Sauce

This is an expressive sauce that is perfect for rotisserie ham or grilled chicken. You can make a larger amount and keep it in the fridge. Simply reheat without boiling and use at any time.

1 Oz flour
2 Oz butter
4 large mushrooms, chopped
1 teaspoon Worcestershire sauce
1 cup of milk
1 bay leaf
1/2 small white onion, chopped
1 teaspoon lemon juice
dash or salt and a dash of pepper to taste

Slowly heat the milk with the bay leaf and the chopped onion just to near boiling. Remove from heat. Let stand in a warm area for at least an half hour. When you are ready to make the rest of the sauce strain the milk into a container.

Melt the butter in a saucepan and fry the mushrooms until they are tender. Blend the flour with the milk and add to the saucepan. Bring slowly to a boil, stirring constantly.

Add salt and pepper to taste. Remove pan from heat and whisk in Worcesterhire sauce and 1 teaspoon of lemon juice. Reheat before you serve but do not boil.

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