Poulette sauce explained

Poulette sauce is a classic sauce of French cuisine. It is made with mushrooms and allemande sauce, then finished with Noilly Prat, lemon juice, butter and chopped parsley.[1]

This sauce can be used for vegetables, but it is mainly served with sheep's feet.[2]

Notes and References

  1. Book: Escoffier, Auguste (1846-1935) Auteur du texte. Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. 1912. EN.
  2. News: 2008-10-15. Sauce ravigote, gribiche ou poulette ?. fr. Le Monde.fr. 2020-10-16.

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