Villageoïse Sauce (Blanquette Sauce)

Ingredients

• 3 quarts-liters Velouté ordinaire (ordinary velouté / light stock-based mother sauce)
• 1 deciliter veal jus, blonde
• 1 deciliter mushroom cooking liquid
• 2 deciliters Soubise à la Béchamel (onion sauce made with béchamel base)
• 4 whole egg yolks
• 100 grams butter

Instructions

1. Begin with 3/4 liter of velouté ordinaire (velouté / light stock-based mother sauce). Add 1 deciliter of blonde veal jus and 1 deciliter of mushroom cooking liquid (cuisson de champignons).
2. Reduce the mixture by a good third, then pass it through a fine sieve (étamine / cheesecloth).
3. Finish with 2 deciliters of Soubise à la Béchamel (onion sauce). Prepare a liaison (thickening agent) of 4 egg yolks and add to the sauce. Heat gently without allowing it to boil, then season to taste away from the fire. Mount with butter (monter au beurre) using 100 grams of butter to enrich and finish.
4. Note: This sauce is specially suited to white meats.