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I tried this sauce tonight. Wonderful and on the keeper list. It was used to revive a meal of left overs. Would be an excellent
sauce with lamb, poultry or meat also.
Original recipe from Ming at Simply Ming.
1 tablespoon cornstarch
3 cups chicken broth
1 tablespoon grapeseed oil (optional) or canola oil (optional)
1 bunch scallions, white and green parts, sliced 1/4-inch thick
1 cup shiitake mushrooms, sliced 1/4-inch thick
1 cup dry white wine or red wine
kosher salt
fresh ground black pepper
1/2 lemon, juice of
1. In a small bowl combine the cornstarch with 1 teaspoon of the broth and mix well. Note you may want to wait until
the broth is boiling and then use the hot broth to mix so it does not clump.
2. If using a pan in which a roast has been cooked, remove all but 1 tablespoon fat, and put the pan over medium heat.
Do NOT do this if the pan you roasted in was glass.
3. Or add the oil or a bit of the chicken broth to a sauté pan and heat over medium heat. Add the scallions and mushrooms
and sauté, stirring, until soft.
4. Add the wine and deglaze the pan, scraping up any brown bits. Reduce wine to 1/4 cup and add the broth. Bring to
a simmer and season with the salt and pepper.
5. 3. Whisk in the cornstarch mixture, and simmer until the mixture is lightly thickened, 3 to 5 minutes. Add the lemon
juice and correct the seasoning with the salt and pepper.
6. Note: I used Lemon Herb fat free chicken broth so I skipped the juice in this step. I changed the amount of cornstarch
to make it a bit thicker.
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