How do you make Bretonne sauce?

How do you make Bretonne sauce?

How do you make Bretonne sauce?

Heat 50 g ( 2 oz ) butter in a pan, add 100 g ( 3½ oz ) chopped onions and cook until light golden brown. Add 2½ dl ( 9 fl oz or 1⅛ U.S. cups ) of white wine and reduce by half; add 3½ dl ( 12 fl oz or 1½ U.S. cups ) Espagnole, 3½ dl ( 12 fl oz or 1½ U.S. cups ) Tomato Sauce and one small clove of crushed garlic.

How do you make a chicken Breton?


  1. Mix the diced chicken, bacon lardons, sliced leek, chopped garlic and parsley in a bowl. Squeeze over the lemon and leave to marinate for 30 minutes.
  2. Heat some butter over a medium heat and fry the mix until golden.
  3. Mix the cream, cheese and mustard in a bowl to form a sauce.
  4. Serve with rice/pasta/potatoes/veg.

What is Poulet Breton?

Description. A true Côte classic. Corn-fed chicken reared in Northern France, which is renowned for its poultry. Served with garlic butter and golden frites.

What is meuniere sauce made of?

A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its simple rustic nature.

What sauce can you serve with mackerel?

mustard sauce
Pour mustard sauce over or alongside grilled mackerel. Perfect served with crushed new potatoes and cooked vegetables such as mangetout and baby carrots.

What sauces and accompaniments would you serve with asparagus?

Sauces to Make for Asparagus

  • Cream Sauce on Pasta.
  • White Cheddar.
  • Tahini Lemon.
  • Creamy Dijon.
  • Garlic Butter.
  • Lemon Dijon Vinaigrette.
  • Butter Hollandaise.
  • Lemon Garlic Aioli.

What is poulet sauce?

Servings: 8 servings. The Poulette Sauce is a creamy, tangy mushroom sauce for chicken and poultry dishes.

Are pullets laying hens?

The term pullet refers to a young hen, usually under one year of age. Once a chick develops feathers rather than down, it is then called a pullet if it is female or a cockerel if it is a male. Pullet can refer to a laying hen or a meat chicken but it is more typically used for a laying hen.

What is Poulet au Cidre?

Poulet au cidre is a traditional French dish from the region of Brittany. It’s made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The onions and apples are sautéed in butter, and the chicken is then browned and combined with the cider.

What does the term á la meuniere mean?

in the manner of the miller’s wife
À la Meunière is a French cooking term that means literally “in the manner of the miller’s wife”, which in turn indicates that there is flour involved. More specifically, it refers to fish that has been lightly floured in seasoned flour, then fried in butter, then served with a simple butter-based sauce.

What is Creole meuniere sauce?

1 cup Worcestershire sauce. 1/2 cup chopped yellow onions. 2 bay leaves. 2 lemons, peeled, with pith discarded and cut in half. 3/4 cup heavy cream.

How do you make mackerel sauce?


  1. Wash and cut the vegetables.
  2. Grind/blend the onion, pepper and tomatoes. Add salt to it.
  3. Heat oil , add the mixture and stir.
  4. Add the mackerel and stir. let it simmer for about 3 to 5 minutes.
  5. Can be served with yam,plantain,rice, potatoes or banku.