Mix the egg yolks with the béchamel sauce and mushroom purée, season with salt, white pepper, nutmeg, and a few drops of lemon juice.
Whisk over moderate heat.
Add the velouté sauce and gradually 10 cl of cream.
When the sauce coats the spoon, remove it from the heat and incorporate the remaining cream along with the butter at room temperature.
Suitable for various uses.
pot
blender
Store the sauce in the refrigerator in an airtight container for up to 3 days.
Italia
| Energy (kcal) | 119.03 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.78 |
| Fat (g) | 11.99 |
| of which Saturates (g) | 6.46 |
| Protein (g) | 1.81 |
| Fiber (g) | 0.2 |
| Sale (g) | 0.01 |
