Sauce Poulette

Ingredients

• 4 tablespoons salted butter, cut into a few pieces
• 4 ounces cremini mushrooms, trimmed and thinly sliced
• 1 medium shallot, minced
• Kosher salt
• ¼ cup all-purpose flour
• 2½ cups low-sodium chicken broth
• 2 tablespoons crème fraîche
• 1 large egg yolk
• 2 teaspoons lemon juice

Instructions

1. 1. Melt the butter over medium. Add mushrooms, shallot, and salt; cook until softened without browning.
2. 2. Stir in the flour, then gradually whisk in the broth. Simmer until the sauce lightly coats a spoon.
3. 3. Whisk crème fraîche, egg yolk, and lemon juice. Temper with hot sauce, then whisk into the pan. Cook gently without simmering; season and serve.