A Chicken Blanquette is a recipe which involve a few techniques and culinary terms. French Cuisine is a great way to cook with classical techniques. “Cuisiner” would not be the same without those foundations.
French Cuisine includes five Mothers sauces, these include Tomato sauce, Béchamel Sauce, Espagnole sauce, Hollandaise sauce and Velouté.
Today’s recipe involves methodology and techniques. We are going to make a chicken Velouté sauce. Velouté means velvety (velour in French), after tasting the sauce you will understand why. From this recipe, a couple of variations are available, like a Supreme sauce (add double cream to the Velouté) or a Poulette sauce (add sliced button mushrooms, chopped parsley and lemon juice).
A Velouté is like a White Sauce (smooth, creamy, white and thickened with a roux) but the difference between them is that a Velouté is made with a white stock (chicken or fish) whereas a Béchamel is made by using milk.
A roux is a mixture of equal quantities of melted butter and flour cooked in a pan and used for thickening sauces.
A rustic and a comfy soup packed full of flavours. It’s an easy recipe to execute and to enjoy with your family or friends. When I passed the Homemade Beef Stock through a sieve, I kept some of the braised meat to add an extra topping on the toast. Click on the link below to see the full recipe.