Parisian Sauce is a delicious velvety cream enriched with béchamel sauce, mushroom purée, and cream. Perfect for accompanying roasted meats or vegetable side dishes.
Mix the egg yolks with the béchamel sauce and mushroom purée, season with salt, white pepper, nutmeg, and a few drops of lemon juice
Whisk over moderate heat
Add the velouté sauce and gradually 10 cl of cream
When the sauce clings to the spoon, remove it from the heat and incorporate the remaining cream along with the butter at room temperature
Suitable for various uses
pot
blender
Store the sauce in the refrigerator in an airtight container for up to 3 days.
Italia
| Energy (kcal) | 119.03 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.78 |
| Fat (g) | 11.99 |
| of which Saturates (g) | 6.46 |
| Protein (g) | 1.81 |
| Fiber (g) | 0.2 |
| Sale (g) | 0.01 |
