Mushroom Velouté Sauce
- 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
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.