• 1 litre (1¾ pt or 4½ U.S. cups) Ordinary Velouté
• 5 dl (18 fl oz or 2¼ U.S. cups) Ordinary White Stock
• 2 dl (7 fl oz or ⅞ U.S. cup) mushroom cooking liquor
• 5 egg yolks
• pinch of grated nutmeg
• squeeze of lemon juice
• pinch of coarsely ground pepper
• 100 g (3½ oz) butter

Preparation

Place the stock, mushroom liquor, yolks of egg, lemon juice, pepper and nutmeg in a heavy shallow pan, mix well together with a whisk and add the Velouté. Bring to the boil and reduce by one-third stirring constantly with a metal spatula; reduce until the sauce reaches the point where it coats the spatula. Pass through a fine strainer or tammy cloth and coat the surface of the sauce with butter to prevent a skin forming. Keep in a Bain-marie until required then add 100 g (3½ oz) butter before using.