This sauce can be prepared by adding mushroom cooking liquid to white stock as suggested in the classic method, or sliced mushrooms can be infused directly in the stock before it is finished with velouté, butter, or reduced cream. Either traditional béchamel-based soubise (Sauce Soubise I) or the Stewed onion purée can be used to finish any of the versions.
Because the sauce is traditionally finished with egg yolks, it is included as a derivative of sauce allemande.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.