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Mushroom Bechamel Sauce

chef.pierre's picture
Ingredients
  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
  Cayenne 1 Pinch
  Nutmeg 1 Dash
  Salt To Taste
  Pepper To Taste
  Egg yolks 3
  Cream 2 Tablespoon
Directions

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 hot—not boiling—water.
Combine egg yolks with cream, and add to sauce.
Stir 2—3 minutes to heat through, and serve hot over Salmon Tart.
Makes about 3 cups

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party

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