WHITE WINE MUSHROOM SAUCE
Wherever you use an animal-based white sauce, this animal-free white sauce works as well! A basic animal-free plain yogurt based white sauce with Pinot Grigio white wine, canned mushrooms and seasonings and fresh tarragon leaves. Thickened from a roux of oil, margarine and flour! A multi-purpose sauce!
Makes about 6 cups
28 oz. bottle FORAGER brand Probiotic Cashewmilk Yogurt, plain, unsweetened (organic, dairy-free)
- Or, use any other animal-free plain, unsweetened yogurt that isn’t flavored with vanilla; add equal part water to the yogurt and whisk or process till smooth – 28 oz. (3-1/2 cups) is what you want – so 1-3/4 c. plain yogurt and 1-3/4 c. water (or less water depending on thickness of yogurt – you want the consistency of a yogurt beverage)
2 T. extra virgin olive oil
1/4 c. margarine
1/3 c. all-purpose unbleached flour
1 t. salt
2 t. garlic powder
2 t. onion powder
1 c. Pinot Grigio (white wine semi-sweet)
1 t. black Himalayan salt (sulphuric)
fresh grind black pepper to taste
2 c. diced sweet onion – placed in small processor and processed till it becomes like soft snow – mushy (called SNOWY ONION)
2, 6.5 oz. DR. WT. cans mushrooms stems and pieces including liquid from cans
fresh tarragon leaves, about a light handful
In large saucepan, over medium heat, melt oil with margarine.
Add flour and whisk immediately till dissolved into the oils (this is the roux). Keep whisking for about 3 minutes without leaving stove.
Add 1/2 cup wine and whisk till smooth.
Add another 1/2 cup wine and whisk till smooth again. Keep whisking for about 2 minutes.
Add salt, garlic and onion powders and stir to dissolve.
Add about 1/3rd of the yogurt liquid and stir till smooth.
Add another 3rd and do the same.
Add the last 3rd and do the same – whisk till smooth.
Add black Himalayan salt and black pepper, whisk.
Now, add SNOWY ONION, whisk well.
Reduce heat to low and cook till onion melts into sauce – about 20 minutes.
- The onion, when slow-cooked, will flavor the sauce as it becomes one with it. You’ll still see some bits, but upon tasting they should taste sweet and texture soft.
Now add the mushrooms including the liquid from cans. Stir well and cook for another 10 minutes.
Add about a light handful of fresh tarragon leaves, submerging them in the sauce.
Salt and pepper to taste and remove from heat.
- As the sauce sets, the tarragon will flavor the sauce. Then when you eat it and bite into a piece you’ll find the flavor a delight – instead of cooking the flavor into the sauce. Tarragon is mellow, but still a beautiful addition.
Set sauce aside.
Notes: The sauce will thicken more after refrigerated. If too thick for you, thin with a little salted water. Heating it will thin it out, so don’t add extra liquid till very hot. Adjust seasonings.