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Champignon Sauce

Chicken.delights's picture
  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

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