Poultry Cream Sauce
Poultry Cream Sauce
80g sliced mushrooms
30g butter
1 clove
220ml white wine
1 shallot finely diced
8 peppercorns
500ml chicken stock
130g creme fraiche
280ml cream
2 eggs yolks
pinch cayenne pepper
pinch salt
Nuts & Bolts
1. In a large pot on medium heat add butter until it foams. Add the shallot and mushrooms and sweat. Crush the peppercorns and clove with a back of a knife and add to the pot.
2. add wine. Let it reduce down almost completely. then pour in the chicken stock.
3. Let the chicken stock reduce almost completely, until a syrup like residue remains.
4. Pour about 150ml of the cream and the creme fraiche. Bring to the boil,, season with salt and cayenne pepper to taste.
5. Mix with a barmix, then pass through a sieve. return to the pot.
6. Add the yolks to the remaining cream and stir with a whisk. Add egg yolk -cream to the hot sauce so that it become thick. You should stop cooking the sauce at this stage, otherwise the egg yolk will curdle and the sauce will turn out lumpy and thin.

Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.