Yield: Makes 2 1/2 cups
Note: An essential component of many cook-to-freeze casseroles, this sauce is a rare exception to the "do not refreeze" rule. Freeze for up to 8 weeks
Besides using this sauce in casseroles and pot pies, spoon it over sliced turkey for a hot turkey sandwich.
- 1 1⁄2 cups milk
- 1⁄2 cup heavy cream
- 1⁄4 cup chicken broth
- 1 tablespoon olive oil
- 1 package (10 ounces) white mushrooms, finely chopped
- 1⁄4 cup finely chopped shallots or onion
- 3 tablespoons unsalted butter
- 3 tablespoons rice flour
- Salt and freshly ground pepper
- 1. In a medium saucepan, combine the milk, cream, and broth and set over medium heat until hot, or warm the mixture in a microwaveable container. Set aside.
- 2. In a medium skillet, heat the oil over medium-high heat. Add the mushrooms and shallots or onion. Cook until the mushrooms release their liquid, the liquid boils off, and the mushrooms brown, 10 minutes, stirring often. Set aside.
- 3. In a medium, heavy saucepan, melt the butter over medium heat. Stir in the rice flour and cook for 2 minutes as it foams, whisking frequently. Slowly add the hot milk mixture, starting with 1/4 cup, whisking during and after each addition until the sauce is smooth. Cook until the sauce is steaming and coats a spoon thickly, 6 minutes.
- 4. Off the heat, mix in the mushrooms. Season to taste with salt and pepper.
- To serve now: Use the sauce immediately or transfer to a container, press plastic wrap onto the surface, and cool to room temperature. Cover tightly and refrigerate the sauce for up to 5 days.
- To freeze:Spoon the sauce into a resealable 1-quart plastic freezer bag. Cool the sauce to room temperature. Cover tightly and refrigerate the sauce to chill. Freeze the bagged sauce on a baking sheet.
- To defrost and serve:Defrost the sauce in the refrigerator for up to 12 hours. Or thaw in a bowl of cool water, changing it every 15 minutes.