French · Sauce / condiment
Sauce Poulette
Sauce allemande, a yolk-enriched velouté, sharpened with reduced mushroom essence, lemon and parsley. The classic dressing for mussels, calf's feet, sweetbreads and mushrooms.

- YieldServes 6 · About 500 ml, sauce for 6
- Hands-on35 min
- Total59 min
- Difficulty
Ingredients
Mushroom liquor
- 150 gwhite button mushrooms, thinly sliced
- 120 mlwater
- 10 gunsalted butter
- 1 tsplemon juice
Velouté
- 30 gunsalted butter
- 30 gplain flour
- 650 mlwhite chicken or veal stock, unsalted, hot
Allemande
- 2egg yolks
- 1 pinchgrated nutmeg
Finish
- 1 tbsplemon juice
- 1 tbspflat-leaf parsley, finely chopped
- 15 gcold unsalted butter, dicedoptional
- to tastesalt and white pepper
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