1 cup mushrooms (button or cremini), sliced

½ cup green bell pepper, diced

¼ cup pimento peppers, diced

1 small onion, finely minced

4 tbsp unsalted butter

¼ cup all-purpose flour

1½ cups high-quality chicken stock

1 cup heavy cream or half-and-half

2 egg yolks (optional, for extra richness)

Sauté the Vegetables: In a large skillet or heavy-bottomed pan, melt 1 tablespoon of butter over medium heat. Sauté the mushrooms until golden and their moisture has evaporated. Add the onions and green peppers, cooking until softened but not browned. Stir in the pimentos at the end. Remove the vegetable mixture from the pan and set aside.

Make the Blond Roux: In the same pan, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1–2 minutes until the raw flour taste is gone, keeping the roux pale blond.

Build the Sauce: Gradually whisk in the chicken stock to prevent lumps, then stir in the heavy cream. Simmer gently until the sauce thickens enough to coat the back of a spoon.

Incorporate: Fold in the cooked chicken and reserved sautéed vegetables. Season with salt, white pepper, and a pinch of nutmeg. Add the dry sherry if using.

Optional Liaison: For a glossy, traditional finish, whisk the egg yolks with a small amount of hot sauce in a separate bowl to temper, then stir back into the pan. Do not allow the sauce to boil after adding the yolks.

Serve: Spoon hot over toasted brioche points, vol-au-vent puff pastry shells, or steamed white rice.