Comments on: Penne with Creamy Mushrooms http://kosherscene.wordpress.com/2012/06/06/penne-with-creamy-mushrooms/ Ruminations for the discriminating kosher lifestyle Mon, 13 May 2013 02:41:52 +0000 hourly 1 http://wordpress.com/ By: kosherscene http://kosherscene.wordpress.com/2012/06/06/penne-with-creamy-mushrooms/#comment-1505 Wed, 06 Jun 2012 23:49:05 +0000 http://kosherscene.wordpress.com/?p=8421#comment-1505 Velouté Sauce is made from broth and roux. Roux is the thickening agent in many of the so called mother sauces (sauces that form a basis for many other sauces).

Roux is made with 2 tablespoons of flour and two tablespoons of margarine. Heat up on a small pan let the margarine melt and mix well with the flour. While hot gently drop in a hot broth like brodo di gallina (chicken stock) and mix well until mixture thickens.

Some prefer a Velouté Allemande, where you add a few drops of lemon juice, 2 egg yolks and a tablespoon of margarine or some other fat to the above mixture.

]]> By: Karen http://kosherscene.wordpress.com/2012/06/06/penne-with-creamy-mushrooms/#comment-1503 Wed, 06 Jun 2012 18:02:27 +0000 http://kosherscene.wordpress.com/?p=8421#comment-1503 How about a recipe for the Velouté sauce? Most are made with fish or chicken stock.

]]> By: Sarah http://kosherscene.wordpress.com/2012/06/06/penne-with-creamy-mushrooms/#comment-1502 Wed, 06 Jun 2012 16:52:18 +0000 http://kosherscene.wordpress.com/?p=8421#comment-1502 Oh my goodness! I love pasta and wine, such a classic combination. Now, please excuse me while I wipe my mouth-this recipe is drool worthy!

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