Parisian sauce (2)
Instructions
The doses are for about 50 cl of salsa.
Clean, wash and cook for 15 minutes the mushrooms in a saucepan with a little water and a pinch of salt.
Drain and let cool the liquid (the mushrooms you can use them for other preparations).
Put in a saucepan with cold broth often Fund, the egg yolks, the liquid from the mushrooms, lemon juice, salt, pepper and nutmeg.
Put on the fire and, while all heats, beat with the whisk and add little by little, stirring, velvety sauce hot.
Bring to the boil and keep on stirring with wooden spatula, never quit, leaving Cook on high flame.
When the sauce has reached a density that would join the spatula remove from heat, add butter, stir carefully, pass through a sieve of canvas and serve hot.
Ingredients and dosing for 4 persons
- 25 cl of hot veloute sauce
- 100 g of mushrooms
- 2 egg yolks
- 25 cl of clear broth (chicken broth or veal broth
- 1 tablespoon of lemon juice
- 50 g of butter
- 1 pinch of nutmeg
- 1 pinch of salt
- Freshly ground white pepper