Poulette Sauce

chef.tim.lee's picture

Sep. 20, 2011


Egg yolks 2
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.

Recipe Summary

Difficulty Level: Very Easy

Nutrition Facts

Serving size Complete recipe

Calories 395Calories from Fat 253

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 809 mg33.71%

Total Carbohydrates 20 g6.7%

Dietary Fiber %

Sugars 11 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet