Andouillette de Veau, Sauce Poulette
Veal Andouillette with Creamy Mushroom Sauce
Yes, with a tweak: ensure no flour or starch is used for thickening the sauce. About 6g net carbs per serving.
What it is
A specialty veal andouillette (a coarse-textured sausage made from veal offal) grilled or pan-fried until crisp, served with a classic 'Sauce Poulette'. This rich, creamy sauce is made with white wine, sautéed mushrooms, shallots, and often a touch of lemon, traditionally bound with egg yolk rather than flour.
Key ingredients
Veal andouillette, fresh mushrooms (e.g., button, cremini), heavy cream, dry white wine, chicken broth, shallots, butter, lemon juice, egg yolk, fresh parsley, salt, white pepper.
How to make it keto
Ensure no flour or starch is used for thickening the sauce. Served without bread or potatoes.
Watch out for
Natural sugars in mushrooms and shallots; residual carbohydrates from white wine; potential flour in commercial chicken broth.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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