Sauce Poulette

Ingredients

• 3 tbsp Unsalted butter
• 8 oz Cremini or white mushrooms (Finely chopped)
• 1 Shallot (Finely chopped)
• 3 tbsp All-purpose flour
• 3 cup Low-sodium chicken stock or broth (Preferably homemade; leftover broth from pot-au-feu may be used)
• 2 Egg yolks
• 0.5 cup Crème fraîche
• 1 tbsp Fresh lemon juice (Add to taste)
• Fine sea salt (To taste)
• Ground black pepper (To taste)
• 2 tbsp Fresh parsley (Finely chopped, for garnish)

Steps

1. 1

   Melt the butter in a medium saucepan over medium-low heat. Add the chopped mushrooms and shallot, season lightly with salt and pepper, and sauté gently for about 5 to 7 minutes, stirring occasionally, until softened and fragrant but not browned. Keeping the mixture pale gives the finished sauce its proper color and flavor.

2. 2

   Sprinkle the flour over the mushroom-and-shallot mixture. Whisk or stir continuously for about 1 minute so the flour coats the vegetables and loses its raw taste without taking on color.

3. 3

   Gradually whisk in the chicken stock, adding it in a slow stream and scraping the bottom of the pan to incorporate the flour evenly. Continue whisking until smooth.

4. 4

   Bring the sauce to a gentle simmer. Cook for about 10 to 15 minutes, whisking occasionally, until the flour has fully gelled and the sauce has thickened enough to coat the back of a spoon.

5. 5

   In a small bowl, whisk together the egg yolks and crème fraîche until smooth. Slowly whisk about 1 cup of the hot sauce into the egg mixture to temper the yolks and prevent them from curdling.

6. 6

   Pour the tempered egg-and-crème-fraîche mixture back into the saucepan while whisking constantly. Reduce the heat to low and cook gently for 2 to 3 minutes, stirring, until the sauce is glossy and slightly thickened. Do not let it simmer, or the egg yolks may scramble.

7. 7

   Stir in the lemon juice and adjust the seasoning with salt and pepper. If desired, strain the sauce for an especially smooth texture, or leave the finely chopped mushrooms in it.

8. 8

   Transfer the sauce to a serving vessel, garnish with chopped parsley, and serve warm with chicken, fish, asparagus, green beans, or rice.

Notes

The source page is membership-gated and does not expose the ingredient list or full method in the provided text. This is a culinary reconstruction based on the description, stated yield and cook time, and the published technique notes. Do not simmer after adding the tempered egg-yolk and crème-fraîche mixture. Keep the mushroom and shallot mixture pale rather than caramelized.

Nutrition per serving

• sauce
• French
• vegetarian accompaniment
• mushroom sauce
• stovetop
• gluten-containing
• chicken pairing
• fish pairing