1 tablespoon (15 ml) mushroom liquor (liquid drained from cooked or canned mushrooms)
1 ¼ teaspoon (1.25 ml) lemon juice
1 Salt and white pepper, to taste
Instructions
1. Melt the butter in a heavy saucepan over medium-low heat. When the butter is fully melted and foaming subsides, add the flour all at once. Stir constantly with a wooden spoon or whisk for 1–2 minutes, until the mixture (a roux) smells faintly nutty and turns a very pale ivory — do not let it brown.
2. Slowly pour in the hot chicken stock, whisking vigorously after each addition to prevent lumps. This step is called incorporating the liquid into the roux. Continue whisking over medium heat for 4–6 minutes, until the sauce thickens enough to coat the back of a spoon and a line drawn through it holds its shape.
3. Reduce heat to low and stir in the hot heavy cream, mushroom liquor, and lemon juice. Simmer gently for 2–3 minutes, stirring frequently, until the sauce is smooth, glossy, and coats a spoon in a thin, even layer.
4. Season to taste with salt and white pepper. Serve immediately, or press a sheet of plastic wrap directly onto the surface to prevent a skin from forming if holding briefly. The finished sauce should be pale ivory, velvety, and just fluid enough to pour in a slow ribbon.
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