Poulette Sauce

The Poulette Sauce is from the Veloute family of sauces. Veloute sauces are made by thickening a white stock (chicken or veal). A properly made veloute sauce should be rich, smooth and lump free. It should be ivory colored and should be thick enough to cling to foods without tasting like the roux used to thicken it!

The Poulette sauce is actually a 3rd level of sauce. You have to start by making a basic Veloute sauce, then make Allemande sauce from the original veloute sauce. The poulette sauce just adds ingredients to the Allemande sauce. I know it sounds complicated but it really isn't too bad! Any of the following 3 sauces are great on chicken, any white meats and vegetables.

Basic Veloute Sauce:

4 Tbsp. Butter

2 Tbsp. Flour

5 cups Chicken stock

Salt and White Pepper

Directions:

Melt the butter in a large saucepan. Add the butter and cook to make a blond roux.

Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer. Add salt and white pepper to taste.

Melted butter may be carefully ladled over the service to prevent a skin from forming.

Simmer for 15 minutes, stirring to prevent burning on the bottom.

Allemande Sauce:

4 1/2 cups prepared veloute sauce

2 egg yolks

3/4 c. Heavy Cream

1 tsp. lemon juice

Bring the veloute to a simmer.

In a large bowl, whip the egg yolks with the cream. Slowly ladle about 1/3 of the hot veloute sauce into the egg mixture, whisking constantly, to temper.

When 1/3 of the veloute sauce has been incorporated into the now warmed yolk and cream mixture, slowly add back into the pan of remaining veloute sauce while whisking continuously.

Reheat the sauce. Do not let it boil!

Stir in lemon juice.

Poulette Sauce

4 cups prepared Allemande Sauce

1 Tbsp Butter

8 oz. sliced mushrooms

1 small shallot, diced

1/4 c. heavy cream

1 Tbsp. chopped parsley

Saute the mushrooms and the shallot in the melted butter. Drain. Stir into the Allemande sauce. Stir in cream and chopped parsley.