Poulette Sauce

Grrrrrgh!
Course : Sauces
From: HungryMonster.com
Serves: 50
 

Ingredients:

4 quarts veloute sauce
8 large egg yolk
1 pint heavy cream
1 ounce fresh lemon juice
1 teaspoon kosher salt
1 teaspoon white pepper
8 ounces mushroom stems and pieces
2 teaspoons flat-leaf parsley
 

Preparation:

heat veloute sauce and mushrooms in a heavy saucepot, over a medium flame, until slightly reduced beat together egg yolks and cream in a stainless steel bowl slowly beat about one-third of the hot sauce into the cream mixture slowly stir the tempered cream mixture back into the hot sauce reheat to just below a simmer, but do not boil add minced parsley add lemon juice, salt, and white pepper to taste strain through a chinois keep warm serve warm

 

Nutritional Information:

44 Calories (kcal); 4g Total Fat; (88% calories from fat); 1g Protein; 1g Carbohydrate; 47mg Cholesterol; 5mg Sodium