Sort ingredients
ewd67
QR Code
Listen
Pdf
Begin by combining 40 grams of butter with 40 grams of flour to form a roux.
Cook the roux until it achieves a smooth coating consistency.
Gradually add 600 ml of white chicken stock to the roux and bring the mixture to a boil.
Once boiling, reduce the heat and allow it to simmer for 10 to 15 minutes.
Season the mixture with a pinch of white pepper and some salt to taste.
To prepare the sauce supreme, incorporate mushroom essence, double cream, and lemon juice into the velote.
Finish the sauce by adding a hint of tarragon.