Parisienne sauce

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Livello MASTERY
0 min
228 Views
 
Livello MASTERY
0 Persone
0 min
INGREDIENTI: per 0 persone
  • tablespoon white stock
  • ½ cup heavy cream
  • 1 ¾ oz butter
  • melted butter
  • egg yolk
  • salt and pepper
  • nutmeg
  • lemon juice
  • 3 ½ tablespoons velouté sauce
Preparation

Dilute the egg yolks in the cold fond blancand in the cooked mushrooms reduction, then put the mixture in a saucepan and season with salt, pepper, a pinch of nutmeg and a few drops of lemon juice.

Over the heat whisk and add the veloute sauce.

Continue to skim and add, a bit by bit, 1/2 cup of cream.

Once the sauce coats the spatula, remove from the heat and pass through a cloth sieve. Keep the sauce in a bain-marie with a little butter on the surface. When ready to use it, fold in the remaining cream and the butter.

Sauces and dressings
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