Mushroom Veloute with White Truffle Sabayon Recipe

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 6 servings
  Calories: 208
  Total Fat: 19 g
  Saturated Fat: 11 g
  Carbohydrates: 9 g
  Dietary Fiber: 4 g
  Sugar: 3 g
  Protein: 4 g
  Cholesterol: 130 mg
  Sodium: 351 mg
• Total: 1 hr 5 min
• Prep: 45 min
• Cook: 20 min

Veloute:

• 1 tablespoon butter
• 2 ounces shallots, chopped
• 1 clove garlic, chopped
• 1 bay leaf
• 1 sprig thyme
• 10 ounces white mushrooms
• 8 ounces water
• 8 ounces heavy cream
• Salt and pepper

Sabayon:

• 3 egg yolks
• 1 tablespoon water
• 1/4 tablespoon white truffle oil
• Salt and pepper

Garnish:

• 6 slices white truffles

1. Prepare the veloute: In a large saucepan, melt the butter and saut shallots, garlic, bay leaf, and thyme until shallots are translucent. Add whole mushrooms, reduce heat, and stir for 3 minutes. Pour in water, bring to a boil, and cook until mushrooms are tender. Blend until smooth, return to the pan, stir in cream, and season with salt and pepper to taste. This luxurious base will elevate your dish with earthy mushroom depth.
2. Make the sabayon: Over a double boiler, whisk egg yolks with water for about 10 minutes until thick and foamy. Remove from heat, stir in truffle oil, and season. Its silky texture and truffle aroma promise an indulgent surprise.
3. To serve: Ladle warm veloute into bowls, add a generous spoonful of sabayon in the center to form a ring, and crown each with a slice of white truffle. Delight in this elegant creation from chef Laurent Tourondel of Cello Restaurantperfect for impressing guests with professional finesse at home.

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Recipe courtesy of Laurent Tourondel, Cello Restaurant. Created by a culinary expert; home testing recommended for perfection.