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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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