French Mother Sauce

Mushroom

4 tbsp flour

4 tbsp butter

Garlic sliced

Ricotta

Parmesan

Cook mushrooms in oil. Sear them. Add butter and garlic. Brown the butter till amber. Add flour. Deglaze with sherry. Add stock slowly. Bring to boil and thicken. Combine the two sauces by filtering the Veloute.