Classic Creamy Mushroom Sauce Recipe

INGREDIENTS

2 cups sliced fresh mushrooms 1/4 cup dry white wine 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 cup chicken broth 1 cup milk 1/2 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon white pepper 2 egg yolks 2 tablespoons whipping cream

PREPARATION:

1. In small saucepan over medium heat, cook and stir mushrooms in wine until liquid evaporates; reserve.
2. In 1-quart saucepan, melt butter; stir in flour. Cook over low heat, stirring constantly, 1 to 2 minutes or until mixture is bubbly. Stir broth and milk into flour mixture. Cook, stirring frequently, about 5 minutes or until sauce has thickened. Stir in salt, sugar and pepper.
3. In small bowl, beat egg yolks and cream with whisk or fork. Stir about 1/2 cup of hot sauce into egg yolk mixture. Blend egg yolk mixture slowly into hot sauce in saucepan; stir in mushrooms. Cook over low heat, stirring frequently, until hot but not boiling.

This recipe appears in: Chicken à la Romanoff  /  European