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Poulette Sauce

chef.tim.lee's picture
Ingredients
  Egg yolks 2
  Light cream 1 Tablespoon
  Lemon juice 1⁄2 Tablespoon
  Bechamel sauce 1 Cup (16 tbs)
  Minced parsley 1 Teaspoon
Directions

MAKING
1.Whisk egg yolks with cream.
2.Heat sauce Bechamel and put the egg and cream mixture in it.
3.Cook for some time by stirring until thick and smooth.

SERVING
4.Serve garnished with lemon juice and parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
20 Minutes

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4.25625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 395 Calories from Fat 253

% Daily Value*

Total Fat 29 g44.3%

Saturated Fat 10.9 g54.7%

Trans Fat 0 g

Cholesterol 406 mg135.3%

Sodium 809.7 mg33.7%

Total Carbohydrates 20 g6.7%

Dietary Fiber 0.43 g1.7%

Sugars 11.9 g

Protein 14 g28.6%

Vitamin A 30.1% Vitamin C 20.2%

Calcium 35.9% Iron 9.1%

*Based on a 2000 Calorie diet

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Poulette Sauce Recipe