|Nutritional Guidelines (per serving)|
|Servings: 1 quart (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||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.|
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)
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.
Add the Allemande sauce to the mushrooms. Bring to a simmer and cook for about 10 minutes.
Stir in the chopped parsley, season to taste with lemon juice and serve right away.