Sauce: Poulette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “1.6: Veloute Based Sauces” from workforce.libretexts.org

Sauce: Poulette recipe
Serving Size: Not set

Ingredients

- 1 quart (1 L) prepared Allemande made with pasteurized yolks
- 8 oz (250 g) sliced mushrooms
- 1/2 oz (15 g) diced shallot
- 1 oz (30 g) butter
- 2 fl oz (60 mL) heavy cream
- Lemon juice, salt and pepper to taste
- 1 tbsp (15 mL) chopped parsley

Instructions

1. Sauté mushrooms and shallot in butter until tender.
2. Mix with hot Allemande and cream. Finish with lemon, parsley, salt and pepper; serve.

Measurement note: Published rounded US/metric pairs retained, not exact conversions. Published rounded dual-unit pairs retained.

Yield: Not specified by source

Source: Recipe facts from Amelie Zeringue and William R. Thibodeaux, Workforce LibreTexts; original directions.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Flavors_of_the_Saucier:_Stocks_Sauces_and_Soups_(Zeringue_and_Thibodeaux)/01:_Chapters/1.06:_Veloute_Based_Sauces
Recipe Metadata
Recipe ID
13998
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=13998

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!