Yield: 1 quart
Chicken Veloute - 1 quart
Heavy cream, heated - 8 fluid ounces
Mushroom infusion (optional) - 4 fluid ounces
Salt, to taste - 1/2 teaspoon
Pepper, to taste - 1/4 teaspoon
1. Combine the Veloute and heavy cream. If desired, add the optional mushroom infusion at this point. Simmer until the sauce coats the back of a spoon.
2. Strain the sauce and adjust the seasoning to taste with salt and pepper.
This was a very good sauce I used with the mushroom and ham stuffed chicken recipe. Highly recommend for many uses.
Heavy cream, heated - 8 fluid ounces
Mushroom infusion (optional) - 4 fluid ounces
Salt, to taste - 1/2 teaspoon
Pepper, to taste - 1/4 teaspoon
1. Combine the Veloute and heavy cream. If desired, add the optional mushroom infusion at this point. Simmer until the sauce coats the back of a spoon.
2. Strain the sauce and adjust the seasoning to taste with salt and pepper.
This was a very good sauce I used with the mushroom and ham stuffed chicken recipe. Highly recommend for many uses.
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