|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)|
|Pepper white||1⁄8 Teaspoon|
|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.