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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.
- Ready In:
- 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.
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