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Ингредиенты
- 1 Tbsp. Butter
- 1 Tbsp. Flour
- 1 c. Chicken stock Salt and freshly grnd black pepper, to taste
- 1/4 lb Button mushrooms, cleaned, sliced thin
- 1/4 c. Heavy cream Salt and pepper, to taste
- 3 Tbsp. Butter
- 1 Tbsp. Finely minced shallots
- 1 x Squeeze lemon
- 1/4 c. Heavy cream
- 1 tsp Minced chervil
- 1 tsp Minced parsley
- 1/2 tsp Minced tarragon
- 1/2 tsp Finely minced chives
Инструкции
- In a small saucepan over medium high heat heat butter. Whisk in flour and cook mix whisking constantly till mix boils. Add in chicken stock, continuing to whisk, till chicken stock boils and sauce is emulsified, about 4 min. Add in salt and pepper. Serve over warm chicken, potatoes.
- Yield: approximately 1 c.
- BLANQUETTE SAUCE:To warm Veloute sauce add in mushrooms and cook, whisking, over medium heat, till mushrooms release moisture. Add in heavy cream and heat to a boil. Season to taste. Serve with poached chicken.
- Yield: approximately 1-1/2 c.
- CHIVRY SAUCE:Make shallot butter: To softened butter add in shallots and lemon juice.
- Mix thoroughly. Refrigeratetill cool, preferably overnight.
- To warm Veloute sauce over medium high heat, whisking constantly, add in cream, cook till simmering. Add in chervil, parsley, tarragon, chives.
- Whisk in the cool shallot butter, 1 Tbsp. at a time till sauce is thickened, glossy. Serve with grilled or possibly roasted chicken.
- Yield: approximately 1-1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 454g | |
| Calories 630 | |
| Calories from Fat 517 | 82% |
| Total Fat 58.81g | 74% |
| Saturated Fat 36.55g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 519mg | 22% |
| Potassium 397mg | 11% |
| Total Carbs 22.84g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.57g | 1% |
| Protein 7.91g | 13% |
