Sauce Villageoise: Butter-Enriched Method

Preparation info

  • Difficulty


  • Yield:

    3 cups

Appears in


By James Peterson

Published 1991

  • About


Combine 1 cup (250 milliliters) of mushroom cooking liquid with 2 cups (500 milliliters) of concentrated white stock, and reduce the mixture until it has the desired consistency of the finished sauce. Add 1 cup (250 milliliters) of Sauce Soubise I, and finish the sauce with 8 ounces (250 grams) of butter.