The Estate Tableat Copperopolis
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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

Contains

  • Gluten
  • Dairy
  • Egg
  • Celery
  • Birds' eggs (any)
  • Wheat
  • Citrus fruits (any)
  • Lemon
  • Onion family (any)
  • Onion
  • Carrot
  • Parsley
  • Black and white pepper
  • Nutmeg
  • Mushrooms (any)
  • Button, cremini and portobello
  • Poultry and birds (any)
  • Chicken

Taste

  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh
  • Aromatic spice

Texture

  • Creamy

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Entertaining

Effort

  • 20–45 min active
  • 30–60 min total
  • Difficulty 3

Nutrition

  • Calories: low
  • Protein: low
  • Carbs: low
  • Fat: low
  • Fiber: low
  • Sodium: low

Budget

  • Budget: low

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