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A tender beef steak topped with sautéed mushrooms and green onions, served over a bed of pasta, drizzled with rich sauce.

Labouchere Sauce

5 from 1 vote
This rich, savory sauce, which is excellent for enhancing steaks and pasta with rich, comforting tastes, is made with a dark roux, mushrooms, and a hint of mustard. Simple to prepare and guaranteed to amaze!
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Prep Time 7 minutes
Cook Time 10 minutes
optional cognac reduction 2 minutes
Total Time 19 minutes
Servings: 2
Course: Main Course
Cuisine: American, French
Calories: 130
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Butter For making the roux
  • 2 tbsp Flour All-purpose, to create the roux
  • 1/2 cup Beef stock Use good quality for best flavor
  • 1 tbsp Worcestershire sauce Adds depth and umami
  • 1 tsp Dijon or Creole mustard Adds tanginess and spice
  • 1/4 cup Mushrooms, finely chopped Sautéed for earthy flavor
  • 1 small Shallot, minced Adds sweetness and aroma
  • 1 tbsp (optional) Cognac or brandy For richness and subtle complexity
  • 1 taste Salt & pepper Adjust seasoning at the end

Equipment

  • 1 Medium saucepan For making the dark roux and simmering sauce
  • 1 Wooden spoon or spatula For stirring continuously to avoid burning
  • 1 Whisk To blend liquids smoothly into the roux
  • 1 Knife For finely chopping mushrooms and shallots
  • 1 Cutting board Surface for chopping ingredients
  • 1 Set Measuring Spoons/Cups For accurate measurement of ingredients
  • Optional (1) Saucier pan Rounded pan ideal for sauce-making
  • Optional (1) Fine mesh strainer To strain sauce for a smooth finish (optional)

Method
 

  1. In a skillet over medium heat, melt the butter. Add the flour and cook until it is a deep brown color, about ((5-7 minutes)
  2. Add the chopped mushrooms and minced shallots; cook until they are tender (3–5 minutes).
  3. Add cognac, if desired, and simmer for 2 to 3 minutes, or until the mixture is reduced by half.
  4. Beef stock, Worcestershire sauce, and mustard are whisked in.
  5. SImmer for 3 to 5 minutes, or until thickened.
  6. Salt and pepper are used for seasoning. Serve warm over pasta or steak.

Video

Notes

  • To prevent burning and get the ideal dark hue, keep stirring the roux.
  • The best flavor comes from fresh shallots and mushrooms.
  • Change the mustard level to fit your liking; Creoles mustard gives a good tang.
  • Optional but giving a rich depth, the cognac may be removed if one wishes.
  • Serve at once for best texture; the sauce will thicken as it cools.
  • Wonderful for steak, but also great over pasta or roasted vegetables.