Photo: Jill Battaglia / iStock / Thinkstock
Besides using this sauce in casseroles and pot pies, spoon it over sliced turkey for a hot turkey sandwich.
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
- 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.