Recipe BookKitchen FoundationsSauces & Jus

Poulette Sauce

Name: Poulette Sauce
Yield: Approximately 850 g sauce
Ingredients: 600 g Chicken Velouté; 200 g Brown mushrooms, thinly sliced; 20 g Butter; 40 g Pasteurised egg yolks; 80 ml Cream; 15 ml Lemon juice; 10 g Parsley, chopped

Mushroom velouté made silky with egg yolk and cream, finished with parsley.

Poulette Sauce prepared as described in the recipe

Mushroom velouté made silky with egg yolk and cream, finished with parsley.

Approximately 850 g sauce

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Ingredients

Batch

Chicken Velouté600 g
Brown mushrooms, thinly sliced200 g
Butter20 g
Pasteurised egg yolks40 g
Cream80 ml
Lemon juice15 ml
Parsley, chopped10 g

Method

Cook mushrooms in butter for 8 minutes until their water has evaporated. Add velouté and simmer for 3 minutes.
Whisk yolks with cream, temper with hot sauce, then stir into the pan off heat.
Warm very gently until coating, without boiling. Finish with lemon and parsley.

Chef’s notes

A mushroom-and-egg liaison for chicken, veal or vegetables; make just before service.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Prepare immediately before service and discard leftovers; do not boil the finished egg liaison or emulsion.

Allergens and diet

Celery. Eggs. Milk. Wheat.

Also in the Recipe Book

Chicken Velouté

Last refined · October 2026