For About 2 Cups:
1 1/2 Tb minced shallots or green onions
2 Tb Vegan Butter (Earth Balance)
1 1/4 diced or flaked shellfish or clams – I use and recommend Oyster Mushrooms diced
1/3 cup dry white wine or 3 to 4 Tb Madeira or sherry
Salt & pepper to taste
Optional: 1 Tb minced fresh herbs – tarragon or chervil, or 1/2 tsp oregano
2 Tb butter
2 1/2 Tb Flour
1 cup boiling Rice milk plus mushroom juice (soak dried shiitake mushrooms in warm water for a couple of hours)
1/8 tsp pepper salt to taste
1 egg yolk – I use this blog’s recipe for the Ultimate Vegan Egg Yolk, yummy!
1/4 c Organic Soy Creamer (I suggest Organic Valley)
1/4 c Mozzarella style shreds (I suggest daiya brand)
Using a 2 qt sauce pan or a small enameled skillet, cook the shallots or onions in the butter for a moment over low heat. Stir in the “shellfish or clams” and cook slowly for 2 mins over low heat. Add the wine. Cover and simmer for 1 min. Uncover, raise heat, and boil rapidly until liquid has almost evaporated. Season to taste and stir in optional herbs.
In a separate 2 qt sauce pan, cook the butter and flour slowly together for 2 mins without coloring. Off heat, beat in the boiling liquid and 1/4 c of mushroom juice, pepper and salt to taste. Boil, stirring for 1 min.
Beat egg yolk and cream in a bowl by tablespoons. Return to saucepan and boil, stirring for 1 min. Sauce should be very thick. Season with salt and pepper as desired.
Fold the previously prepared shellfish, then the cheese into the sauce and check seasoning again. If not used immediately, dot top of sauce with butter to prevent a skin from forming.