Sauce: Champignons (white)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce aux Champignons” from www.smagforlivet.dk
Serving Size: Not set
Ingredients
- 6.763 fl oz (200 mL) mushroom stock - 20.288 fl oz (600 mL) prepared allemande sauce made with pasteurized yolks - 17.637 oz (500 g) mushrooms, sliced - 0.882 oz (25 g) butter - About 1.691 fl oz (50 mL) sherry - 1.764 oz (50 g) cold butter, optional
Instructions
1. Reduce the mushroom stock to one-third of its initial volume. 2. Cook the sliced mushrooms gently in the butter until tender. 3. Stir the allemande into the reduced stock, heat through and strain. Add the cooked mushrooms. 4. Flavor with the sherry. If desired, whisk in the optional cold butter off heat. Serve promptly. Metric source quantities are unchanged; US equivalents are rounded. Prepared allemande is required. Use pasteurized yolks in that sauce. Yield: Not specified Source: Adapted from Smag for Livet, Sauce aux Champignons, Danish culinary education resource. https://www.smagforlivet.dk/materialer/sauce-aux-champignons