Supreme Sauce

Instructions

1. Make the roux
   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2-3 minutes, until the mixture forms a smooth, pale blonde roux without any browning.
2. Create the velouté base
   Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
3. Prepare the mushrooms
   While the velouté simmers, in a separate small pan, sauté the minced shallot in a little butter until translucent. Add the chopped mushrooms and cook until they've released their moisture and are beginning to brown, about 5-7 minutes. Set aside.
4. Enrich the sauce
   Reduce heat to low. Whisk in the white wine and simmer for 2 minutes to cook off the alcohol. Slowly whisk in the heavy cream and continue to simmer gently for 5 minutes.
5. Temper the egg yolks
   In a small bowl, gradually whisk 1/2 cup of the hot sauce into the beaten egg yolks to temper them. Slowly pour this mixture back into the saucepan, whisking constantly.
6. Finish the sauce
   Add the sautéed mushrooms and shallots to the sauce. Season with lemon juice, white pepper, nutmeg, and salt to taste. Heat gently for 2-3 more minutes, but do not allow the sauce to boil or the egg yolks will curdle.
7. Strain for smoothness (optional)
   For a silky-smooth traditional supreme sauce, strain through a fine-mesh sieve. For a more rustic texture with visible mushroom pieces, skip this step.