Printable version White Sauces
Non-illustrated recipe

Poulette Sauce

  • For : 1/2 litre
  • Time : 30 minutes
  • Difficulty : easy

Ingredients for Poulette Sauce :

  • 3 dl white chicken stock
  • 2 egg yolks
  • 125 g crème fraîche
  • 1 tablespoon starch
  • 1/2 lemon
  • chopped parsley
  • salt, pepper

Technical stages for Poulette Sauce :

  • Dilute the starch in the white chicken stock.
  • Pour into a pot. Add the cream. Bring to a boiling point. Whisk, remove from the heat.
  • Mix the egg yolks and lemon juice in a bowl. Pour into the broth, whisking. The sauce is bound and warm enough so that you don't need to put it back on the stove.
  • Season. Add a spoon of chopped parsley and serve.
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The essentials

To make this recipe, some of these items will be required:

"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 40.10 Euro
Stainless steel whisk 25 cmStainless steel whisk 25 cm 10.20 Euro
Worcestershire sauce (by 4)Worcestershire sauce (by 4) 13.00 Euro