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White Sauces

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

For this recipe, you need :

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

Technical Stages :

  • 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.
Thank you for following this recipe !

The essentials

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

"EXCELLENCE" Sauce Pan without Lid Ø20 cm"EXCELLENCE" Sauce Pan without Lid Ø20 cm 40.40 Euro
Stainless steel whisk 25 cmStainless steel whisk 25 cm 10.70 Euro
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