A classic French sauce that is made with a base of Allemande sauce. It is usually served with chicken, hence the name “poulette” which means “little hen” in French.
Ingredients
1 Quart Allemande Sauce
2 Cups Mushrooms (chopped)
2 Tbsp Parsley (chopped)
2 Tbsp lemon juice
Instructions
- Heat the butter over medium heat until it’s frothy. Add the mushrooms and cook until soft
- Add the Allemande sauce, bring to a simmer and cook for about 10 minutes.
- Stir in the parsley and lemon juice.