- 1 lit (41/4 cups) veal velouté.
- 1 dl (31/3 fl oz) mushroom cooking juice.
- 5 egg yolks.
- 1 pinch white pepper.
- 1 pinch nutmeg.
- 50g butter.
Pour the finished veal velouté into a saucepan and bring to a gentle simmer.
In a bowl, mix the egg yolks and the mushroom cooking juice.
Off the heat, mix in the the egg yolk mixture into the velouté. Add the pepper and the nutmeg. Put this sauce back on the stove and bring to the boil and let it reduce until it reach its previous volume. keep stiring all along the reduction process.
Stir in the butter and check the seasoning.
Finally, strain the finished sauce through a chinois.
"Hunger is the best sauce in the world".
Contains flour, contains dairies.