Menu Enter a recipe name, ingredient, keyword...

Mushroom Velouté Sauce


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 1


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.

You'll also love

Review this recipe

Oyster Mushroom Chowder Mushroom Piroshki Variation