How to make it

  • Melt butter and oil in stock pot over medium heat.
  • Thinly vertically slice onions. Add to stock pot with a sprinkle of salt & pepper to season, add 2 T garlic; sauté for 20 minutes. Remove and drain onions in a sieve over a bowl to catch excess fat.
  • Add mushrooms, 2 T garlic, parsley, oregano, & drained fat. Sauté for 5 minutes. Remove and drain mushrooms.
  • Pour all fat into a glass measuring cup. There should be about 1 cup of fat. Pour the fat back into the stock pot. Add an equal amount of flour; stir to mix. Continue stirring and sautéing roux until it is a peanut butter color. Add 8 cups bouillon per cup of fat. Continue stirring until thickened while adding Worchester Sauce, Soy Sauce, onion & mushrooms. Add 1 t salt then salt & pepper to taste.
  • When thickened, let sauce cool. Divide into two portions and freeze in gallon bags. This sauce is good for pasta and all meats. It can even be used as gravy.
  • When reheating, melt in your favorite cheese.

Reviews & Comments 5

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  • pointsevenout 5 years ago
    Used this in some angelhair pasta. Doesn't have the tang of a maranara sauce but a nice savory flavor using all those onions and mushrooms. Froze the other half of the batch for a meal TBD.
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  • pointsevenout 5 years ago
    Bouillon or broth. Whichever blows your skirt up.
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  • lilliancooks 5 years ago
    Wow! You weren't kidding when you called it 'fat laden'...which means it probably tastes great!

    When you say 8 cups of chicken bouillon, do you mean 8 cups of broth?
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    " It was excellent "
    pleclare ate it and said...
    Looks delish!
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Thanks always wanted a good gravy recipe on hand
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