Mushroom Velouté Sauce

By á-174942

Ingredients

• 1/2 pound fresh young mushrooms
• 4 tablespoons butter
• 2 shallots or green onions chopped
• 2 tablespoons flour
• 1 cup rich milk scalded
• 1 cup chicken broth
• Few grains of nutmeg
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

In a sauté pan or skillet, sauté the mushrooms in 2 tablespoons of the butter for 3 to 4 minutes, adding the shallots the last few minutes.

In a saucepan, melt the remaining 2 tablespoons of butter and stir in the flour. Cook and stir for 2 to 3 minutes. Whisk in the milk and broth. Simmer over very low heat, whisking often, until the sauce is thickened. Add the mushrooms, nutmeg, salt, and pepper.

This recipe yields about 2 1/2 cups.