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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Whisk the stock into the roux to get a smooth mix and add the mushrooms.
2. Bring the sauce to a low simmering boil and cook for 10 minutes.
3. Strain to remove the mushrooms, add nutmeg, season to taste and serve.
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