On the jar: Honeylane Crème De Volaille
stove · cream sauce
★★★ KITCHENPrep 10 minCook 15 minCrème de Volaille Au Citron
Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.
Crème De Volaille from a three-star kitchen.
Ratio
Ingredients
- Butter — 20 g
- Flour — 20 g
- Chicken Stock — 250 ml
- Cream — 25 ml
- Lemon Juice — 22 ml
- Lemon Zest — 2 g
- Salt — 2 g
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.
Originally published as Crème de Volaille au Citron.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine) (published as “Crème de Volaille au Citron”). Full citation lives in Provenance.