Poulette Sauce Recipe


Cooking Time15 MinDifficulty LevelVery Easy
Health IndexAverageCuisine
Interest Group


 Frozen cream of shrimp soup1 Can (10 oz)
 Milk1 Can (10 oz) (1 Soup Can)
 Grated onion1 Teaspoon
 Egg yolks4 (From Baked Salmon Mousse)
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 533 Calories from Fat 319

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 14.7 g73.7%

Trans Fat 0 g

Cholesterol 796.6 mg

Sodium 1779.8 mg74.2%

Total Carbohydrates 34 g11.2%

Dietary Fiber 2 g8%

Sugars 17.7 g

Protein 21 g41.2%

Vitamin A 23.1% Vitamin C 12.1%

Calcium 43.7% Iron 9.7%

*Based on a 2000 Calorie diet


1. In a medium-size saucepan over medium heat combine and heat soup, milk and onion stirring constantly such that the soup thaws and mixture is bubbly-hot.
2. Using a fork beat egg yolks slightly and stir in a generous 1/2 cup of hot soup mixture.
3. Into mixture in saucepan quickly stir this back and cook over low heat with constant stirring such that the sauce thickens slightly.

4. To serve, stir in lemon juice and optionally season with salt and pepper as per taste.

To heat the soup heat the soup mixture in top of double boiler over hot water.