20 Sep 2011
|Light cream||1 Tablespoon|
|Lemon juice||1⁄2 Tablespoon|
|Bechamel sauce||1 Cup (16 tbs)|
|Minced parsley||1 Teaspoon|
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.
4.Serve garnished with lemon juice and parsley.
Difficulty Level:Very Easy
Preparation Time:20 Minutes
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