Sauce Poulette (Allemande Velouté, Mushrooms, Shallots, Parsley)

This 3rd generation mother sauce derives from Sauce Velouté and Sauce Allemande. Poulette is French for "pullet" or young hens less than one year old. Since the Allemande sauce is based on a veal velouté, this sauce goes equally well with poultry, or red meat, especially lamb. It can also be served with sweetbreads.

2 cups Allemande Velouté (500 mL)
1 Tbsp. butter (15 g)
½ cup mushrooms, minced (60 g)
1 Tbsp. shallots, minced (15 g)
1 Tbsp. fresh parsley, chopped (15 g)
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the Allemande velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

In a frying pan on medium heat, melt the butter and sauté the mushrooms and shallots until lightly browned. Add to the velouté sauce and simmer for 5-10 minutes, until desired consistency is reached.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Garnish with chopped parsley and serve right away.

Makes 2 cups.