James Peterson

Sauce Poulette: Egg Yolk–Thickened Method

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Combine 1½ cups (375 milliliters) of mushroom cooking liquid with 1½