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Sauce Poulette
Sauce Poulette is a traditional French recipe for a classic white sauce made from a veloute sauce base flavoured with parsley, lemon juice, savory and mushroom juice. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Poulette.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
10
Rating: 
Tags : Sauce RecipesHerb RecipesFrench Recipes
This is a classic French white sauce based on velouté sauce that's typically served with carrots, broad beans, new potatoes or boiled veal and chicken.
Ingredients:
1 tsp finely-chopped
parsley
1 tsp lemon juice
pinch of chopped
savory
1 dessert spoon mushroom juice (the juice from soaked, dried, mushrooms)
300ml
velouté sauce
1 egg yolk
2 tbsp cream
Method:
Heat the velouté sauce in a pan then stir in the parsley, lemon juice, savory and mushroom juice. Mix thoroughly and bring to a boil.
Beat the egg yolks in a bowl then blend in the cream until thoroughly incorporated into the yolks. Take the sauce of the heat then add, one at a time, 4 tbsp of the sauce to the egg mixture, beating thoroughly to combine with each addition. Now add the egg mix back to the pan a little at a time, whisking thoroughly after each addition. Whisk once more then pour into the top of a bain-marie (double boiler) and cook gently over hot (but not boiling) water, so that the sauce thickens only slowly.
Half this quantity of sauce is typically enough to coat a dish of vegetables sufficient for 5 or 6 people.
