Sauce Poulette: Classic Method

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


Reduce cups (375 milliliters) of mushroom cooking liquid by two-thirds and add it to 3 cups (750 milliliters) of sauce allemande (without the butter). Reduce the sauce if necessary until it has the appropriate thickness. Finish with 3 ounces (90 grams) of butter, 2 teaspoons (10 milliliters) of lemon juice, and 2 tablespoons (30 milliliters) of chopped parsley.