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Poulette Sauce

Ingredients
  Frozen cream of shrimp soup 1 Can (10 oz)
  Milk 1 Can (10 oz) (1 Soup Can)
  Grated onion 1 Teaspoon
  Egg yolks 4 (From Baked Salmon Mousse)
  Lemon juice 1 Tablespoon
Directions

MAKING
1. In a medium-size saucepan over medium heat combine and heat soup, milk and onion stirring constantly such that the soup thaws and mixture is bubbly-hot.
2. Using a fork beat egg yolks slightly and stir in a generous 1/2 cup of hot soup mixture.
3. Into mixture in saucepan quickly stir this back and cook over low heat with constant stirring such that the sauce thickens slightly.

SERVING
4. To serve, stir in lemon juice and optionally season with salt and pepper as per taste.

TIP
To heat the soup heat the soup mixture in top of double boiler over hot water.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Interest: 
Quick
Cook Time: 
15 Minutes

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4.1125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 533 Calories from Fat 319

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 14.7 g73.7%

Trans Fat 0 g

Cholesterol 796.6 mg265.5%

Sodium 1779.8 mg74.2%

Total Carbohydrates 34 g11.2%

Dietary Fiber 2 g8%

Sugars 17.7 g

Protein 21 g41.2%

Vitamin A 23.1% Vitamin C 12.1%

Calcium 43.7% Iron 9.7%

*Based on a 2000 Calorie diet

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Poulette Sauce Recipe