Parisian sauce
Instructions
Mix the egg yolks with the white sauce and the mushroom puree, seasoned with salt, white pepper, nutmeg and a few drops of lemon juice.
Beat with the whisk on a moderate flame.
Add the velvety sauce and little by little 10 cl of cream.
When the sauce will stick to the spoon, remove from the heat and stir the remaining cream together the butter at room temperature.
Suitable for various uses.
Ingredients and dosing for 4 persons
- 50 cl of velvety sauce
- 1 tablespoon of béchamel sauce
- 10 cl of mashed mushrooms
- 15 cl of cream
- 50 g of butter
- 3 egg yolks
- Grated nutmeg
- Few drops of lemon juice
- Salt
- White pepper