Sauce Poulette
This is my basic version of this classic French sauce.
Ingredients
Directions
- 1
Mix the cornflour into the chicken stock and pour into a pan on a high heat.
- 2
Add the cream and bring to the boil. Whisk.
- 3
In a separate bowl mix the egg yolks and lemon juice and then whisk into the stock mixture.
- 4
Add seasoning to taste and the chopped parsley.
Notes
This sauce goes very well accompanied by a glass of sauvignon blanc.
