You are here

Champignon Sauce

  Mushrooms 2 Cup (32 tbs), sliced
  Dry white wine 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Sugar 1⁄2 Teaspoon
  Egg yolks 2
  Whipping cream 2 Tablespoon

1. Cook mushrooms and wine in small saucepan over medium heat until all liquid evaporates; reserve.
2. Melt butter in 1 -quart saucepan; stir in flour. Cook over low heat, stirring, until bubbly, 1 to 2 minutes. Stir broth and milk into flour mixture. Cook, stirring, until sauce is thick, about 5 minutes. Stir salt, pepper and sugar into sauce.
3. Beat egg yolks and cream in small bowl with whisk or fork. Stir about 1/2 cup of the hot sauce into egg yolk mixture. Blend egg yolk mixture slowly into hot sauce in saucepan; stir in mushrooms. Cook over low heat until hot but not boiling.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 973 Calories from Fat 639

% Daily Value*

Total Fat 72 g111.1%

Saturated Fat 43 g214.8%

Trans Fat 0 g

Cholesterol 556.6 mg185.5%

Sodium 1704.9 mg71%

Total Carbohydrates 50 g16.8%

Dietary Fiber 2.9 g11.7%

Sugars 21.2 g

Protein 23 g45.7%

Vitamin A 41.4% Vitamin C 6.9%

Calcium 34.3% Iron 19.8%

*Based on a 2000 Calorie diet

Champignon Sauce Recipe