Sauce Parisienne


This sauce can be use for other dishes such as scallops, mushrooms, any poached fish or chicken because you use the reduced poaching liquid  This recipe serves


  • 1 cup reduced strained poaching stock
  • 4 Tbs butter Butter, without salt
  • 5 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3/4 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 large egg yolks Egg, yolk, raw, fresh
  • 1/4-1/2 cup heavy cream Cream, fluid, heavy whipping
  • few drops of lemon juice Lemon juice, raw
  • 1 tsp salt Salt, table
  • white pepper Spices, pepper, white
  • 1/4 cup grated imported Swiss Cheese


Step 1

In a 2-3 quart pan melt 4 tbsp butter over moderate heat. When foam subsides, lift off the heat and stir in the flour. Return to low heat and cool, stirring constantly for 1-2 mins. Don't let the roux brown. Remove the pan from heat and slowly pour in the reduced poaching liquid and the milk, whisking constantly. Then return to high heat and cook, stirring constantly with a whisk. When it thickens and comes to a boil, reduce the heat and let it simmer slowly for 1min.

Step 2

Mix egg yolks and 1/4 c cream together in a small bowl and stir into it 2 tablespoons of the sauce, the whisk the now heated egg yolk and cream mixture back into the remaining sauce in the pan. After 30 seconds remove from heat, bring the sauce to a boil, stirring constantly and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon


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