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Champignon Sauce

This recipe is part of the recipe for Chicken à la Romanoff


2 cups sliced fresh mushrooms
1/4 cup dry white wine
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon white pepper
2 egg yolks
2 tablespoons whipping cream


  1. In small saucepan over medium heat, cook and stir mushrooms in wine until liquid evaporates; reserve.
  2. In 1-quart saucepan, melt butter; stir in flour. Cook over low heat, stirring constantly, 1 to 2 minutes or until mixture is bubbly. Stir broth and milk into flour mixture. Cook, stirring frequently, about 5 minutes or until sauce has thickened. Stir in salt, sugar and pepper.
  3. In small bowl, beat egg yolks and cream with whisk or fork. Stir about 1/2 cup of hot sauce into egg yolk mixture. Blend egg yolk mixture slowly into hot sauce in saucepan; stir in mushrooms. Cook over low heat, stirring frequently, until hot but not boiling.

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