Click here to read the Spanish version.
If you want to give a special and tasty touch to your dishes, whether chicken, pork, vegetables or mussels, you should add this poulette sauce recipe. It is a sauce of French origin and inspired by the German sauce, which is very easy to make. Based on mushrooms, egg yolks, white wine or flour, it is all you need to make your dishes perfect “à la poulette”. Take note of the step by step.
Poulette sauce recipe
Ingredients:
- 100 g mushrooms
- 2 egg yolks
- 40 g flour
- 1 lemon
- 150 ml of white wine or white vermouth
- 60 g butter or 100 ml of liquid cream
- Extra virgin olive oil
- Salt and pepper
- 1 bay leaf
- Parsley and thyme
Preparation:
- First wash the mushrooms and slice them. In a pan with oil, sauté the mushrooms and season them well for 5 minutes. Set aside.
- In the same frying pan, add a dash of oil together with the flour and butter and sauté a little while stirring well.
- Next, add the white wine or vermouth and continue stirring to mix the sauce.
- Then add the mushrooms with the bay leaf, thyme and pepper and season with salt. Continue cooking for 5 minutes over low heat.
- The last step will be to squeeze the lemon juice and beat the egg yolks to add to the pan (removing the bay leaves and thyme).