1 stick butter
1/2 c. finely chopped green onions, including tops
1/2 c. finely chopped Spanish onions
2 tsp. finely chopped garlic
1 c. finely chopped fresh mushrooms
2 tbsp. flour
1 c. chicken or beef broth
1/2 c. dry red wine
Salt and pepper

Optional: Chopped fresh herbs (tarragon, dill or whatever you like). This sauce is good with any beef or poultry.

In a heavy skillet, melt the butter over moderate heat. When the foam subside, add green onions, Spanish onions and garlic and cook about 5 minutes, stirring frequently, until soft but not brown. Add mushrooms and stir, cooking until mushrooms are soft and almost all liquid is evaporated. Add flour and mix well, stirring constantly with wire whisk.

Pour broth and red wine into skillet in a thin stream while whisking constantly. Cook over high heat until sauce comes to a boil, thickens slightly and is smooth. Reduce heat to low and simmer for 2 or 3 minutes longer to remove the raw taste of flour. Taste and season with salt and pepper, if desired. Add chopped fresh herbs if used. Makes approximately 3 cups.