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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make a white roux: over low heat, melt the butter and whisk in the flour. Cook 2-4 minutes, just enough to eliminate the bitter taste of raw flour. Color should not be allowed to change at all. Adjust butter or flour if necessary. | 2. Combine four quarts of stock and the roux and whisk together until there are no lumps. Add mushrooms, salt, nutmeg, and white pepper. Whisk to combine and then simmer on low heat for 1.5 hours. Scoop off any scum that surfaces. Add some water if required to keep the sauce from getting too thick. | 3. Strain through a cheesecloth into another saucepan. Add the remaining stock and allow the sauce to cool. It should thicken a little as it cools. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
flour	9	ounces		933.8323	204.44799999999998	15.1812	3.6231
basic white stock	5	quarts		6.3042	0.0	1.4025	0.0354
button mushroom	1/4		sliced	6.3042	0.0	1.4025	0.0354
salt	1	ounce		212.058	0.0	1.4317	22.8218
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.