Ciulama

Ciulama (Romanian Cream and Butter Sauce)

Ciulama is a classic Romanian velvety sauce built on a butter-and-flour roux loosened with chicken stock and enriched with egg yolk and sour cream. It is traditionally spooned over poached chicken (Ciulama de pui) or mushrooms (Ciulama de ciuperci).

Prep

10 min

Cook

20 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •60 g (¼ cup) unsalted butter, European-style cultured butter preferred if available
• •40 g (⅓ cup) all-purpose flour
• •350 ml (1½ cups) warm chicken stock or mushroom stock, low-sodium homemade is traditional
• •1 whole large egg yolk, from a pasteurized egg if serving elderly or immunocompromised
• •120 ml (½ cup) sour cream, full-fat (20–25%); smântână is traditional but difficult to source
• •5 g (1 tsp) fine sea salt
• •2 g (½ tsp) freshly ground white pepper, or black pepper if white is unavailable
• •1 g (pinch) freshly grated nutmeg, optional but characteristic
• •10 g (2 tbsp) fresh parsley, finely chopped, for serving

Steps

1. 1 Melt the butter in a heavy saucepan over medium-low heat (around 140°C / 285°F on an instant-read thermometer) until just foaming; do not let it brown.
2. 2 Add the flour all at once and whisk continuously for 2–3 minutes to cook out the raw taste; the roux (făină) should turn a pale straw color and smell nutty.
3. 3 Pour in the warm stock in a slow, steady stream while whisking constantly to prevent lumps, then bring to a gentle simmer and cook 3–4 minutes until the sauce thickens to coat the back of a spoon. (If making Ciulama de ciuperci, add 250 g / 8 oz sliced sautéed cremini or pleurotus mushrooms now.)
4. 4 In a small bowl, whisk the egg yolk with the sour cream and 2–3 tablespoons of the hot sauce to temper; this prevents the egg from scrambling. Pour the tempered mixture back into the saucepan.
5. 5 Stir gently over low heat for 1–2 minutes until the sauce is glossy and just heated through; do not let it boil or the egg yolk will curdle. The finished sauce should reach 70–75°C / 160–165°F internal temperature.
6. 6 Season with salt, white pepper and nutmeg, taste and adjust.
7. 7 Serve immediately over plainly boiled or steamed potatoes, mămăligă (polenta), rice, or steamed chicken, garnished with parsley.