Gettin’ Saucy

I need to begin this entry by mentioning that I received a fantastic belated birthday gift last weekend. My wonderful friend Megan gave me an AeroGardern. It is an indoor organic herb garden that requires only assembly and water every week. It guarantees a lush bush of various herbs in about 9 weeks. I can honestly say it’s one of the most exciting gifts I have received. You see, Megan is by far one of the most thoughtful gift givers I know. I have never gotten a gift from her that told me she picked it out on a whim. Every gift has been representative of my personality and likes. It is always obvious that she puts a lot of time into thinking about what to buy. Thanks, Megan!!!
So for the couple of months I will not only be blogging about recipes, but also the development of my new little indoor garden!
On to the recipe…
When I was in culinary school one of the first things I was taught was the 5 mother sauces. In the French culinary tradition, sauces are supposed to enhance the dish you are preparing. They were also used to mask the taste of rancid food, which probably still happens today in some shady places.
The 5 mother sauces are Bechamel Sauce (white), Veloute Sauce (blond), Espagnole Sauce (brown), Hollandaise Sauce (butter), and Tomato Sauce (red). These are the base for many, many other sauces.
One of the most common sauces I use in my home is the Veloute. I like to use this while cooking chicken and fish because I think it is a delicious and easy way to finish off what would otherwise just be an okay dish.

Chicken with Veloute Sauce

2 boneless, skinless chicken breasts
1 Tb olive oil
1 Tb butter
1 Tb flour
1 c chicken stock
Salt and Pepper
Preheat oven to 375F. Heat olive oil in pan until just smoking. (Do not use non-sick pan, which will prevent a nice browning.) Add chicken breasts and brown all sides. Put pan into oven for about 12 minutes to finish off cooking. Remove pan from oven and place on stove. Remove chicken and set aside, covering to keep warm. Add butter and turn on heat to medium-low. When butter is melted add flour and stir vigorously until a paste is formed. Pour in stock and whisk and cook for about 7-10 minutes until sauce has thickened. Plate chicken and pour sauce over chicken.

5 thoughts on “Gettin’ Saucy

  1. Kristi

    I have always heard of the 5 sauces, but only knew what 3 of them were – thanks for enlightening me, this dish looks great!

    Reply
  2. kristi

    Erin – i forgot to mention in my last comment that I also recieved an aerogarden for christmas (I guess I was too excited about the sauce). i recently planted it and everything has sprouted except the cilantro…i don’t know why it hasn’t, let me know if you find the same thing. everything else is thriving though, especially the chives.

    Reply
  3. kristi

    erin – i forgot to mention in my last comment (i think i was too excited about the 5 sauces) that i also received an aerogarden for christmas. i recently “planted” the herbs and everything is growing really well except for the cilantro and i’m not sure why. anyway, it looks great so far, especially the chives. i’m interested to see how yours grows!

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