Mix together dry ingredients (2135 Mushroom Extract Powder, salt and Perma-Flo Starch).
Slowly add dry ingredients to unsalted vegetable stock while whisking or using an immersion blender. Mix until completely dispersed / dissolved.
Add butter to mixture and heat to 180°F over medium-high heat, stirring constantly.
- 2.91 Champignon Mushroom Extract Powder - 2135
- 0.32 Salt
- 88.25 Unsalted Vegetable Stock
- 3.53 Starch
- 4.99 Unsalted Butter