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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.
Step 1 of 4: Mix the egg yolks with the béchamel sauce and mushroom purée, season with salt, white pepper, nutmeg and a few drops of lemon juice
Step 2 of 4: Beat with the whisk over medium heat
Step 3 of 4: Add the velouté sauce and, little by little, 10 cl of cream
Step 4 of 4: When the sauce coats the spoon, remove it from the heat and incorporate the remaining cream together with the butter at room temperature
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
