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Parisian sauce is a delicious velvety cream enriched with béchamel sauce, mushroom purée and cream. Perfect for accompanying roast meats or vegetable side dishes.





Mix the egg yolks with the béchamel sauce and mushroom purée, season with salt, white pepper, nutmeg and a few drops of lemon juice
Beat with the whisk over medium heat
Add the velouté sauce and, little by little, 10 cl of cream
When the sauce coats the spoon, remove it from the heat and incorporate the remaining cream together with the butter at room temperature
Pot
Blender
Store the sauce in the refrigerator in an airtight container for up to 3 days.
Italia





