Mushroom Bechamel Sauce
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Chopped onion||2 Tablespoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Canned mushroom pieces with juice||5 Ounce|
Melt butter or margarine in saucepan, and add onion.
Heat until onion is transparent; blend in flour.
Add milk slowly, and cook, stirring until smoothly thickened.
Add mushroom pieces and juice, with cayenne, nutmeg and salt and pepper.
Transfer to double boiler over hotÃ¢â‚¬â€not boilingÃ¢â‚¬â€water.
Combine egg yolks with cream, and add to sauce.
Stir 2Ã¢â‚¬â€3 minutes to heat through, and serve hot over Salmon Tart.
Makes about 3 cups