Sauce Poulette
Sauce Poulette
A Veloute enriched with egg yolks and cream
Ingredients
- 2½ tbsp butter
- 3 tbsp flour
- 1½ cups white stock
- 2 egg yolks
- ½ whipping cream
- Salt and White pepper
- Lemon Juice
- 1-2 tbsp butter softened
Instructions
- Make a Thick Veloute – Melt the butter in a medium saucepan. Add the flour, stirring to incorporate. Allow the flour and butter to cook for 2 minutes. The mixture will be a little frothy. This removes the raw flour taste.Heat your stock to almost boiling and then add to the flour mixture and whisk vigorously. Turn the heat to medium-high and continue stirring until it comes to a boil. Boil for one to two minutes and the sauce will thicken. Blend the egg yolks and cream in a separate mixing bowl with a wire whisk. gradually whisk in 1/2 cup of Veloute Sauce a few drops at a time. This is called tempering. Slowly whisk in the rest of the Veloute in a thin stream. Pour the incorporated mixture into the saucepan. Set over medium-high heat and stir constantly with a wooden spoon making sure to scrap the entire bottom of the pan until it comes to a boil. Continue boiling for one minutes.If there are lumps, strain the sauce. Stir in the salt and pepper and drops of lemon juice. If the sauce is too thick stir in heavy cream 1 tablspoon at a time, until desired consistence is reached.Off the heat, and just before serving, whisk in the optional butter by half-tablespoons.*If you are not using the sauce immediately, float a film of heavy cream over the surface, or press plastic wrap onto surface of slightly cooled sauce. *This sauce may be frozen and will smooth out when it is reheated.
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