Red Wine Mushroom Sauce

This is the easiest, fastest, yummiest, most versatile sauce I have ever tasted. You can put it on almost anything! I am putting it on here with the original chicken broth base, but just by changing the broth to a beef broth, it can be used on top of red meat dishes as well....and anything else you can think of. I'm putting it up on here because I keep misplacing it.

• Ready In: 20 mins
• Serves: 10-12
• Yields: 3 cups

Ingredients

• 2  tablespoons butter
• 1⁄2 cup onion, minced
• 2  cups button mushrooms, sliced
• 2  cups chicken broth
• 1  teaspoon dried tarragon
• 1⁄2 cup dry red wine
• 2  tablespoons cornstarch

Directions

1. In a medium saucepan over medium heat, melt the butter.
2. Add the diced onions and saute for 2 minutes.
3. Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).
4. Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).
5. In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.
6. Reduce heat to medium and cook until thickened.
7. Remove from heat, cover and keep warm.