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Ragout of lamb with poulette sauce tutorial | Learn French cuisine | 4K video

https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking%20Today%20we%20learn%20%20how%20to%20make%20a%20French%20ragout%20with%20a%20poulette%20sauce%20which%20is%20a%20creamy%20sauce%20flavored%20with%20onion,%20leeks%20and%20mushrooms.%20A%20delicious%20%20and%20easy%20one%20pot%20recipe%20to%20make%20at%20home.%20SUBSCRIBE►%20https://bit.ly/2Of3oJD%20NEWSLETTER►%20https://bit.ly/2lNomli%20WATCH%20NEXT:%20How%20to%20prepare%20leeks%20https://youtu.be/TO5AN-7Qw20
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Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Today we learn how to make a French ragout with a poulette sauce which is a creamy sauce flavored with onion, leeks and mushrooms. A delicious and easy one pot recipe to make at home. SUBSCRIBE► https://bit.ly/2Of3oJD NEWSLETTER► https://bit.ly/2lNomli WATCH NEXT: How to prepare leeks https://youtu.be/TO5AN-7Qw20
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INGREDIENTS:
1kg of lamb shoulder cut in medium size cubes. (it can be replace by chicken if you like)
2 onion (finely sliced)
200 grams of leeks , finely sliced ( only use the white part of the leek)
20 grams of butter
1 table spoon of flour
200 ml of dry white wine ( I used muscadet wine)
200 ml of water
1 branch o thyme
1 bay leaf
300 grams of button mushrooms finely sliced
2 egg yolks
100 ml of cream ( heavy whipping cream, or double cream) most important the cream must contain at least 30% fat
1 teaspoon of lemon juice (use fresh lemons)
Salt and pepper to season (to your taste)

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