Poulette Sauce

Chicken with poulette sauce
Philippe Desnerck / Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 1 quart (serves 8)
Nutritional Guidelines (per serving)
36 Calories
0g Fat
9g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 quart (serves 8)
Amount per serving
Calories 36
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 422mg 18%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Poulette Sauce is a creamy, tangy mushroom sauce for chicken and poultry dishes. The word poulette comes from the French word for "pullet," which refers to a young hen.
The Poulette Sauce is made by adding sautéed mushrooms, chopped parsley and lemon juice to a basic Allemande sauce.


  • 1 quart Allemande sauce
  • 2 cups mushrooms (chopped)
  • 2 tbsp parsley (chopped)
  • 2 tbsp lemon juice (or to taste)​

Steps to Make It

  1. In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and sauté until soft, about 5 minutes.​

  2. Add the Allemande sauce to the mushrooms. Bring to a simmer and cook for about 10 minutes.​

  3. Stir in the chopped parsley, season to taste with lemon juice and serve right away.

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