Salsa Parigina is a delightful velvety cream enriched with béchamel sauce, mushroom purée and cream. Perfect to accompany roasted meats or vegetable side dishes.
Mix the egg yolks with the béchamel sauce and the mushroom purée; season with salt, white pepper, grated nutmeg and a few drops of lemon juice
Whisk with a whisk over moderate heat
Add the velouté sauce and, little by little, 10 cl of cream
When the sauce coats the spoon, remove it from the heat and incorporate the remaining cream together 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 |
