Le Ruth's Vienne Sauce

1. 1

   Pour cream into a saucepan, place on low heat and reduce by a third.

2. 2

   While the cream is reducing, melt butter in a small skillet and cook onions and mushrooms; season with salt and peppers.

3. 3

   Cook on medium high heat for about ten minutes, stirring frequently.

4. 4

   Add white wine and reduced cream; bring to a boil.

5. 5

   Remove from heat and allow to cool briefly.

6. 6

   Whisk in yolk and return to the boil, stirring constantly.

7. 7

   Remove immediately from heat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.