Pressure cooked Sauces

A good sauce always transforms a simple dish into a great dish. Taking this recipe as an example we can prepare our own recipes.

Poulette Sauce
Ingredients:
2 medium, minced onions
200 grams of mushrooms clean and cut in four
1 tbsp. of flour
2 tbsp. of cream, and one cup of chicken broth, or a cube diluted in boiling water
1 brown sugar butter
1 glass cognac
1 glass of white wine

Preparation:
In a pan, sauté the onion, when it browns add the flour mixing well, when it browns a little add the cognac and wine binding everything well. Pass this cream through a fine strainer. Place the mushrooms in the pressure cooker, coat with a dash of cognac, the cream and the cup of broth, cover over low flame, and wait for the steam to escape, place the valve and count 7 minutes, afterwards allow the steam to escape, place the cooker under the faucet to halt cooking, open, rectify the salt and we have a sauce for roast meat, poultry or fish.