My Brother is a 20-year-old college student at the University of Utah, who, get this, likes to cook! And likes to cook with his roommates! Between, their pow pow sessions and snowy mountain camping trips, they break out the aprons, and get dirty in the kitchen. This blogs for you, Bo. Chicken, as requested; a few different ways.
Starting with a basic Béchamel sauce, many different flavors can be achieved. This is not the healthiest of sauces, however it is NOT coming out of a can, you know what you are putting into it, and it does not contain insane amounts of sodium, preservatives, or ingredients you can’t pronounce, so… perfect! That’s already better than most of Cooking with Sandra Lee‘s recipes.
Béchamel, 3 ways
- 2 tablespoons butter
- 2-3 tablespoons all-purpose flour
- 1 cup heated milk
- white pepper
- freshly ground nutmeg (optional)
Combine 2 teaspoons of Dijon mustard, 1 teaspoon of chopped tarragon or chive. This sauce is especially good with fish and chicken.
Add 2 teaspoon of freshly chopped herbs or 1 teaspoon of dried herbs to the Béchamel. Cook for a minute or two longer to get more flavor from the herbs. Best for Fish.
Mornay (cheese) Sauce
Add 1/2 cup grated cheese (any kind of cheese) to 1 cup hot Béchamel. Stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste. Best for Chicken or Pasta.
These sauces are incredible easy, and I bet you already have most of the ingredients at home. Next time you’re trying to think of a new dinner idea, give this a shot. For best results, pair with a vegetable, such as asparagus or green beans and a buttery glass of chardonnay.
Happy Cooking, and thanks for reading, xo-G