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]

References

  1. ↑ Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.{{cite book}}: CS1 maint: numeric names: authors list (link)
  2. ↑ "Sauce ravigote, gribiche ou poulette ?". Le Monde.fr (in French). 2008-10-15. Retrieved 2020-10-16.
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