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White Mushroom Sauce

4 servings

Ingredients

• 1 cup mushrooms, cleaned
• 2 tbsp butter
• 1 glass white wine
• 1 tbsp butter (for roux)
• 1 tbsp flour
• 0.5 l bouillon
• 2 pcs egg yolks
• salt (a little)
• lemon juice (a little)

Instructions

1. Sauté one cup of cleaned mushrooms until soft in two tablespoons of butter and one glass of white wine.
2. Prepare a light roux from one tablespoon of butter and one tablespoon of flour, bring to a boil with half a liter of good bouillon and the mushroom liquid, then thicken with two egg yolks and season with salt and lemon juice.
3. Add the mushrooms to the sauce when serving.

Modernized from a treasured 19th-century German cookbook.