Prep 10 mins
Cook 10 mins
This sauce is as basic as the Bechamel. Be sure to use veal stock with veal, fish stock with fish, and poultry stock with poultry.
- 3 tablespoons roux
- 2 cups stock
- 1⁄2 cup mushrooms, peeled or 1⁄2 cup fresh mushroom stems and pieces
- 1 pinch nutmeg
- salt and pepper
- Whisk the stock into the roux to get a smooth mix and add the mushrooms.
- Bring the sauce to a low simmering boil and cook for 10 minutes.
- Strain to remove the mushrooms, add nutmeg, season to taste and serve.