A simple, piquant wine sauce with mushrooms and baby onions goes well with grilled or roast chicken or veal.
Peel the onions and wipe the mushrooms; if they are at all large quarter them.
Sauté the onions in the butter for 4 minutes, not allowing them to colour. Add the mushrooms and cook together until softened.
Sprinkle the flour into the pan and stir for 2 minutes. Gradually stir in the wine and the stock and cook the sauce, stirring, until thickened.
Season with salt, pepper and grated nutmeg to taste. Simmer the sauce very gently for 15–20 minutes. When ready to serve stir in the egg yolks and slightly sharpen to taste with lemon juice or wine vinegar. Pour into a bowl or sauceboat for serving.
© 1987 Geraldene Holt. All rights reserved.