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Old 11-09-2007, 02:52 PM   #11
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Quote:
Originally Posted by QSis View Post
I like your recipe for beurre-blanc, IC, especially since I like cream and hate tarragon. Sounds delicious, and would be great on unicook's chicken.

But I get too impatient when I have to reduce liquids, and don't let them go long enough. How long would you guess it takes to reduce 3/4 cup to 3 T?

Can ready-made beurre-blanc be purchased?????

Lee
It doesn't take that long, but in this case he could halve the recipe and make 1 1/2 cups of sauce instead of the full 3 cups.

I like tarragon, but it has such a distinct flavor that I don't like using it in my beurre blanc base because then it makes it harder to add other things to the sauce that don't always pair well with tarragon. I also prefer lemon as my acid instead of vinegar because whether I want to go classical, Asian, fusion, etc. with the sauce, lemon is a more universal flavor match than vinegar. Lemon also can enhance more flavors than vinegar.
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Old 11-09-2007, 03:02 PM   #12
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Sage Butter Sauce

Saute in 1 T butter:
3 T shallot, minced
Add and reduce:
1/2 c dry white wine
1/2 c heavy cream
1/2 c chicken broth
1 t lemon juice
Whisk in:
4 T cold unsalted butter, cubed
Finish with:
1-2 t minced fresh sage
Salt, white pepper and cayenne to taste
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Old 11-09-2007, 05:09 PM   #13
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Instead of making a sauce, why don' you marinate your chicken breasts in Italian dressing before you stuff and wrap them? It will moisten and flavor your meat, and will blend well with the mozzarella and pancetta.
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Old 11-09-2007, 08:13 PM   #14
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I wouldn't sauce but would ensure my sides weren't dry. I too would add tomatoes, maybe some halved cherry tomatoes with finely sliced red onion in a balsamic dressing. The asparagus is lovely when dressed with a mustard vinegrette.
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Old 12-15-2010, 08:41 AM   #15
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Sauce with this dish??

Hi all

im doing chicken in parma ham tonight. I always stuff them with mozzarella, basil and a small touch of garlic
Mistake last week was i served them with potato Gratin with cheese and cream so it was way to rich and i couldnt even eat half. Tonight Im cooking this dish for my inlaws and i want to serve with a light sauce some roasted veg and potato's.

Just dont want a rich sauce though. something light

any ideas??
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Old 12-15-2010, 10:42 AM   #16
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Quote:
Originally Posted by ironchef View Post
It doesn't take that long, but in this case he could halve the recipe and make 1 1/2 cups of sauce instead of the full 3 cups.

I like tarragon, but it has such a distinct flavor that I don't like using it in my beurre blanc base because then it makes it harder to add other things to the sauce that don't always pair well with tarragon. I also prefer lemon as my acid instead of vinegar because whether I want to go classical, Asian, fusion, etc. with the sauce, lemon is a more universal flavor match than vinegar. Lemon also can enhance more flavors than vinegar.
Lemon is also more wine-friendly than vinegar....

Beurre blanc is a very adaptable sauce. You can use any herb you choose. Tarragon is just the "classic" one. You can also use red wine vinegar and make a beurre rouge.
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Old 12-15-2010, 10:57 AM   #17
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Lemon is also more wine-friendly than vinegar....

Beurre blanc is a very adaptable sauce. You can use any herb you choose. Tarragon is just the "classic" one. You can also use red wine vinegar and make a beurre rouge.
I wrap chicken breast stuffed with proscuitto and swiss in phyllo. Hollandaise works well with this combination, particularly when paired with asparagus and bakes fingerling potatoes.
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Old 12-15-2010, 11:13 AM   #18
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You can't go wrong with white sauce. I loved it with the chicken livers. 2 TB. margarine, 2 TB flour, 2 C milk. S&P I added a TB of dried green onions and sprinkle with garlic powder.
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Old 12-15-2010, 11:48 AM   #19
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I would use a nice chunky red sauce to cut the richness of the cheese.
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