Lemon Mushroom Allemande Sauce

Ingredients

• 2 cups white stock
• 6 mushrooms, chopped fine
• 2-inch strip lemon peel
• Salt and pepper to taste
• 1 teaspoon minced parsley
• 1 teaspoon flour
• 1 tablespoon cold stock or water
• 3 egg yolks
• Juice of ½ lemon
• 1 tablespoon butter

Method

1. 1 Combine stock, mushrooms, lemon peel, salt, pepper, and parsley in a saucepan. Simmer for 1 hour, then strain.
2. 2 Whisk flour into cold stock or water until smooth. Stir into the strained hot liquid to thicken.
3. 3 Remove from heat. Whisk in egg yolks beaten with lemon juice. Reheat gently without boiling.
4. 4 Remove from heat and stir in butter until melted and incorporated.