SAUCE ESTRAGON TARRAGON WINE SAUCE
4 tablespoons butter 3 tablespoons minced green
3 tablespoons flour onions
2 cup milk, scalded 4 tablespoons minced fresh
1 teaspoon salt tarragon, or 1 tablespoon
1/2 teaspoon white pepper dried
1 cup dry white wine 3 tablespoons minced parsley
Melt 2 tablespoons of the butter in a saucepan. Blend in the flour, and cook, stirring over low heat until frothy. Do not let brown. Remove from the heat and let stand until mixture stops bubbling. Add the milk, beating with a wire whisk. Cook over low heat, beating steadily to the boiling point, then cook 5 minutes longer. Season with the salt and pepper.
In a saucepan, combine the wine, minced green onions, and tarragon. Bring to a boil and cook over medium heat until reduced to about 3 tablespoons. Strain into the white sauce; cook over low heat 2 minutes. Taste for seasoning. Just before serving, blend in the remaining butter and the parsley. (If fresh tarragon is used, add more tarragon in place of the parsley.) Serve with 1/4sh, vegetables, eggs, or chicken.
SUGO DI CARNE MEAT SAUCE (“WITH WHITE WINE)
3 dried mushrooms 1 tablespoon flour
2 tablespoons butter 1/2 teaspoons salt
1 cup chopped onion 1/2 teaspoon freshly ground
1/2 cup grated carrot black pepper
3 tablespoons minced 2 teaspoons tomato paste parsley 1/2 cups dry white wine
1/4 pound ground beef 1 cup beef broth
Wash the mushrooms, cover with water, and let soak 15 minutes. Drain and slice.
Melt the butter in a saucepan; sauté the onion, carrot, and parsley 5 minutes. Add the meat and mushrooms; cook over medium heat, stirring almost constantly until browned. Blend in the flour, salt, and pepper, then the tomato paste. Add the wine and broth. Cook over low heat 45 minutes, stirring frequendy. Taste for seasoning. Serve with pasta, or use as a sauce for meat.