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     title: french mushroom sauce with shrimp
categories: professional, sauce, french
  servings: 2

    1/4 c  unsalted butter
      1 c  mushroom
    1/4 c  flour
      1 c  milk
    1/2 c  dry white wine
    1/4 t  kosher salt
      3 t  fresh lemon juice
      2    egg yolk
    1/4 lb bay shrimp

melt butter in a skillet, over a medium flame 
add mushrooms and saute until their moisture has evaporated 
stir in flour and coat mushrooms well 
stir in wine and milk 
heat and stir until thickened 
season to taste with salt and lemon juice 
stir 1 tablespoon heated sauce into beaten egg yolks 
stir tempered yolks back into remaining sauce 
heat slowly, over a low flame (without boiling)
stir in shrimp 
serve hot,  with fish

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