Mushroom Sauce
Over a year ago
5,100 views
Ingredients
- 90g Butter
- 2 tablespoons Lemon Juice (fresh)
- 45g Green peppercorns (drained)
- 3 Egg yolks
- 125ml Cream
- 60ml Sour cream
- 1 tablespoon French mustard
- 125g Mushroms
Accompaniment
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Description
Perfect accompaniment for steak
Method
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1
1. Fry off 125g of buton mushroms in a blob of butter and set aside.
2. Place butter, juice, peppercorns and finally mushroms in a pan, stir over heat until butter is melted.
3. Remove from heat.
4. Whisk in the remaining ingrediants over low heat, without boiling, untill sauce thickens.
5. Gently spoon over the meat.
Chef's Tips
Substitute the lemon juice for a nip of sherry for extra flavour.
Put any remaining sauce in a jug and serve separately on the table. I guarantee your friends and family will be reaching for more.
Dear Wil,
I would not recommend you make itdays before and store it as cream reheated tends to seperate. It is very quick to make and really is superb prepared just before serving. What you can do it make it a few hours before hand and keep it one side. Warm carefully on low heat before serving so as not to burn(stir occassionally on heating) Heating from cooled temp will work but not refrigerated or stored....this will work.Enjoy
Hello, I would like to make this recipe, but can I make this sauce a day or half a day before using it?