![]() If you drizzle this beurre blanc sauce over the chicken, the salad doesn’t need any additional dressing. It’s one of my go to dishes.Ĭhicken milanese is a thinly pounded chicken breast dredged in egg, dipped in breadcrumbs and then pan fried. This white butter sauce also nicely compliments a piece of grilled chicken by my favorite way to use it is over chicken milanese served on a salad of arugula and shaved fennel. If you have store bought crab ravioli, you can use this as a sauce for it, and have a perfectly elegant dinner in minutes. ![]() I’ve experimented a bit – it’s better with the vanilla bean seeds, but it’s still pretty good with vanilla extract. I was once served a coconut shrimp appetizer that had a “vanilla nage” – which was really a beurre blanc sauce with the seeds of a vanilla bean in it. It also is great on grilled or sauteed shrimp as well. It’s really delicious over a piece of grilled salmon, cooked perfectly with a bit of olive oil and lemon. This sauce is so yummy you might find yourself wanting to eat it with a spoon. The original French version doesn’t include cream – but it does the trick and makes the sauce rich and creamy without any arm injury! I won’t tell anyone if you don’t. I take a bit of license here, though – and rather than have you whisk until your wrist and elbow are worn out to emulsify the sauce, we add a little heavy cream to it. This sauce is similar to a bearnaise sauce, but without the eggs. Don’t get me wrong – I love sauces like my homemade chipotle sauce or my fish taco sauce, but sometimes I have a hankering for something a little more sophisticated. Home cooks unite – no culinary degree needed here!īut the best part of this sauce is that it tastes as if you actually did learn to make it during your course work at Le Corden Bleu. ![]() While it does require a whisk, and relies on traditional french ingredients – all you need is about 20 minutes to make this delicious sauce. ![]() Good news for you – this is not one of those sauces. I think of culinary school, chefs coats and whisks. When I think of recipes for French sauces, I think of Julia Childs and her encyclopedia of French cooking. French cooking can be intimidating – believe me, I know. ![]()
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