Introduction
Sauce Poulette is a creamy, tangy French sauce enriched with butter, cream, and lemon juice. Traditionally paired with chicken or fish, this version is made on the Arteflame grill, adding a subtle smoky depth. It’s a perfect companion for grilled proteins and vegetables.
Ingredients
- 2 cups chicken or vegetable stock
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 egg yolks
- 1 tbsp lemon juice
- Salt and freshly ground white pepper (to taste)
- Optional: Fresh parsley or chives for garnish
Instructions
Step 1: Fire Up the Arteflame Grill
- Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Let it heat up for about 20 minutes.
- Place a cast-iron skillet on the cooler edge of the flat cooktop for even, gentle cooking.
Step 2: Make the Roux
- Melt the butter in the skillet. Stir in the flour and cook, whisking constantly, for 2-3 minutes to form a smooth roux. Avoid browning the mixture.
- Gradually whisk in the chicken or vegetable stock and white wine, ensuring a smooth consistency.
Step 3: Simmer and Thicken
- Move the skillet to a warmer area of the grill and bring the mixture to a gentle simmer.
- Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Prepare the Liaison
- In a small bowl, whisk the egg yolks and heavy cream together to create the liaison.
- Temper the liaison by adding a few tablespoons of the hot sauce mixture to it while whisking constantly.
Step 5: Incorporate and Finish
- Remove the skillet from the direct heat and slowly whisk the liaison into the sauce.
- Stir in the lemon juice and season with salt and white pepper to taste.
- Simmer gently on the cooler edge of the cooktop for 1-2 minutes, being careful not to boil.
Step 6: Serve
- Strain the Sauce Poulette through a fine-mesh sieve for a silky texture if desired.
- Serve warm, garnished with fresh parsley or chives, over grilled chicken, fish, or vegetables.
Tips
- Heat Control: Keep the sauce on low heat after adding the liaison to prevent curdling.
- Stock Quality: Use high-quality chicken or vegetable stock for the best flavor.
- Balance Flavors: Adjust the tanginess with more or less lemon juice to suit your taste.
Variations
- Mushroom Poulette: Add sautéed mushrooms to the sauce for an earthy twist.
- Herb-Infused Poulette: Stir in fresh thyme, tarragon, or dill for aromatic depth.
- Spicy Poulette: Add a pinch of cayenne pepper for subtle heat.
- Garlic Poulette: Infuse the sauce with roasted garlic for bold flavor.
- Vegetarian Poulette: Use vegetable stock for a lighter, vegetarian-friendly version.
Pairings
- Grilled Chicken: Drizzle over grilled chicken breasts or thighs.
- Seafood: Serve with grilled salmon, cod, or shrimp.
- Vegetables: Pair with grilled asparagus, steamed broccoli, or roasted potatoes.
- Pasta: Toss with linguine or fettuccine for a creamy dish.
Conclusion
Sauce Poulette made on the Arteflame grill adds a smoky, creamy touch to your grilled dishes. Its velvety texture and tangy flavor make it a versatile addition to your culinary creations.
