Arteflame Sauce Poulette Recipe

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

1. Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Let it heat up for about 20 minutes.
2. Place a cast-iron skillet on the cooler edge of the flat cooktop for even, gentle cooking.

Step 2: Make the Roux

1. 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.
2. Gradually whisk in the chicken or vegetable stock and white wine, ensuring a smooth consistency.

Step 3: Simmer and Thicken

1. Move the skillet to a warmer area of the grill and bring the mixture to a gentle simmer.
2. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4: Prepare the Liaison

1. In a small bowl, whisk the egg yolks and heavy cream together to create the liaison.
2. Temper the liaison by adding a few tablespoons of the hot sauce mixture to it while whisking constantly.

Step 5: Incorporate and Finish

1. Remove the skillet from the direct heat and slowly whisk the liaison into the sauce.
2. Stir in the lemon juice and season with salt and white pepper to taste.
3. Simmer gently on the cooler edge of the cooktop for 1-2 minutes, being careful not to boil.

Step 6: Serve

1. Strain the Sauce Poulette through a fine-mesh sieve for a silky texture if desired.
2. 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

1. Mushroom Poulette: Add sautéed mushrooms to the sauce for an earthy twist.
2. Herb-Infused Poulette: Stir in fresh thyme, tarragon, or dill for aromatic depth.
3. Spicy Poulette: Add a pinch of cayenne pepper for subtle heat.
4. Garlic Poulette: Infuse the sauce with roasted garlic for bold flavor.
5. 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.