Julienne sauce is a kind of topping for a dish that gives it additional taste qualities and attractive appearance. The creamy consistency of the sauce will soak meat, seafood, mushrooms or vegetables dishes, make them taste good and cover them with a delicious crust. Julienne with sauce is prepared in cocottes - special ladles, the contents of which are baked in the oven.

The composition of the sauce depends on which julienne it is adjacent to: the base can be cream, sour cream, and milk. It is important to follow some rules, thanks to which the result will definitely please the eye. These nuances will be discussed in detail in each recipe.

Such a sauce is called classic for its traditional character, ease of execution and availability of ingredients. It goes well with a variety of dishes, from chicken to ham or vegetables, and is not difficult to prepare. It is important to properly prepare the products and follow the sequence of actions.

Ingredients:

• cream with a fat content of at least 30% - 250 ml;
• butter - 2-3 tbsp. l.;
• flour - 1 tbsp. l.;
• salt, black pepper hammers - to taste;
• nutmeg - on the tip of a knife.

Cooking:

• Melt in a frying pan butter without letting it burn.
• Add flour and, stirring with a spatula, brown it a little.
• Pour the warmed cream into the pan in a thin stream, constantly stirring the mixture with a spatula or whisk. There should be no lumps in the sauce.
• Add salt, pepper and nutmeg. Once the sauce thickens, it's ready.

The sauce for julienne can be a little watery - a pinch of flour or a longer boil will fix this. Cream can be taken with a lower fat content, but then it is necessary to increase the amount of flour so that the sauce thickens.

Sour cream julienne sauce

Perfect for mushrooms, vegetables, and any other products, if you want to make their taste brighter, with a slight sourness, and get the same beautiful baked crust on top of the dish.

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Ingredients:

• sour cream 20% - 200 ml;
• cream - 50 ml;
• shallots (feathers and onions) - 2 pcs.;
• garlic - 3 cloves;
• hard cheese - 70 gr.;
• dill greens - a few branches;
• flour - 1 tsp;
• salt, black ground pepper - to taste;
• vegetable oil for frying.

Cooking:

• Peel and finely chop the onion, chop the greens with a knife.
• Cut the garlic with a knife, rub the cheese on a grater.
• Fry the onion in butter, add flour and mix well.
• Put sour cream, garlic and pour cream in a trickle.
• Let the mixture boil for 2-3 minutes, salt and pepper, put greens.
• The gas station is ready. Arrange the julienne in cocottes, pour over the sauce, sprinkle with cheese and put in the oven.

You need very little salt for julienne sauce, or you can not use it at all if, for example, the base of the dressing is sour cream. Baking products already contain salt, as does cheese.

Cream and cheese sauce

This cream sauce recipe is especially good with bacon julienne, but it can also be used with seafood or mushrooms. One of the components of the sauce is shallots, but it is quite possible to replace it with onions.

Ingredients:

• cream 20% - 200 ml;
• raw egg yolk - 3 pcs.;
• shallots - 3 pcs.;
• butter - 50 gr.;
• garlic - 2 cloves;
• hard cheese - 50 gr.;
• parsley - a handful;
• salt, white ground pepper, nutmeg - a pinch each.

Cooking:

• Peel and finely chop shallots and garlic. Greens a little ceiling in a mortar with a pinch of salt.
• Melt the butter in a frying pan and fry the onion until transparent (if necessary, you can add a little vegetable oil).
• A minute before the onion is ready, put the garlic.
• Pour a little cream, cook until thickened.
• Beat the yolks in a separate bowl, add grated cheese, herbs, salt, pepper and nutmeg.
• Mix the slightly cooled cream sauce and cheese mass with yolks. The sauce is ready for roasting the julienne.

Julienne sauces should not contain too bright spices or other ingredients that can interrupt the taste of the main dish. Salt, pepper, nutmeg are the usual "allies" to a creamy sauce.

milk recipe

This milky sauce is perfect for fish or meat julienne. Barely noticeable mustard notes will add spice to the dressing, and a drop lemon juice and the aroma of parsley will only emphasize the taste of the dish.

Read also: Salsa sauce - 6 recipes

Ingredients:

• milk - 250 ml;
• flour - 1 tsp;
• butter - 1 tbsp. l.;
• cheese - 50 gr.;
• mustard - 1 tsp;
• lemon juice - 1 tsp;
• parsley - a handful;
• salt, white ground pepper - a pinch each.

Cooking:

• Dissolve flour in a small amount of cold milk.
• Warm the remaining milk with butter over medium heat, adding salt and pepper.
• Pour in the diluted flour, making sure there are no lumps.
• Boil the sauce for 5 minutes, then add the mustard and herbs.
• Turn off the sauce, cool a little, pour in the lemon juice and put the grated cheese.

The consistency of sauces for roasting julienne should be medium. Too liquid dressing will not seize with a crust, but simply saturate the products through and through, but very thick sauce, on the contrary, will not give anything to the ingredients and the julienne will turn out dry.

Cooking:

• Put the milk in a ladle on the fire and lower the peeled onion into it, inside of which the cloves and pepper are “hidden”.
• Cook the onion over low heat for 10-15 minutes.
• Take out the onion and discard it.
• Heat the butter in a frying pan, avoiding boiling, and dilute the flour in it.
• Pour milk in a thin stream, stirring constantly.
• Cook the sauce until it thickens, remembering to add salt.

Cheeses for dressings can completely change the taste of the sauce - it's worth experimenting with adding different varieties to find your perfect match.

Creamy Curry Sauce

The creamy curry sauce option pairs wonderfully with chicken-based julienne, and is also suitable for vegetables. Especially tasty will be a “casserole” of chicken with vegetables and pineapple in the manner Thai food- Instead of cream, you can add coconut milk to this sauce.

Julienne with chicken and mushrooms is a dish that has a pleasant aromatic taste and is extremely nutritious in its composition. It is sliced ​​mushrooms cooked in portions, baked in a sauce with sour cream and cheese.

How to cook julienne with chicken and mushrooms?

Mistresses who decided to master how to create classic julienne with chicken and mushrooms, you should take into account the following recommendations:

1. Thinly cut the mushrooms into slices and fry until the juice appears.
2. Add chopped onion and keep in the pan until tender.
3. Boil the fillet, thinly slice and fry separately.
4. In order for the dish to have a refined taste, it is seasoned with a sauce that is prepared in this way. Heat the flour in a frying pan, add the butter and cook for another 2 minutes. Heat the milk, without waiting for the boil, add the mixture. Stir the sauce for julienne with chicken and mushrooms and turn off after boiling, cool a little, add sour cream.
5. The components are laid out in forms, sauce and cheese are placed on top, baked.

Julienne with chicken and mushrooms in the oven

It is better to make a hot appetizer in the oven, because the dish will quickly bake and will have the most delicate taste and exquisite aroma. Julienne with chicken and mushrooms, a classic recipe, involves the use chicken meat. There are other ways of cooking where seafood is used. Not only champignons are added to the dish, but also other varieties of mushrooms.

Ingredients:

• breast 300 g;
• forest mushrooms - 200 g;
• medium onion - 1 pc.;
• cheese - 100 g.

For sauce:

• butter - 50 g;
• sour cream (20% fat) - 250 g;
• milk - 250 g;
• flour - 1 tbsp. l.

Cooking

1. Boil the breast, cut.
2. Fry the onion and mushrooms.
3. Mix all ingredients.
4. Make the sauce in the usual way.
5. Arrange the base in containers, add sauce and cheese on top.
6. Bake julienne with chicken and mushrooms for a quarter of an hour.

Julienne with chicken and mushrooms in a pan

It is not always possible to use the oven to cook delicious dishes, sometimes a frying pan can be a great substitute. This method of cooking will be faster, and a large julienne with chicken and mushrooms can become an everyday dish, which is perfect for a side dish in the form mashed potatoes. This portion will satisfy the whole family.

Ingredients:

• fillet - 400 g;
• medium onion - 2 pcs.;
• flour - 3 tbsp. l.;
• cheese - 150 g;
• butter - 50 g;
• cream - 200 ml;
• forest mushrooms - 400 g.

Cooking

1. Cut the fillet and fry.
2. Fry the onions and mushrooms, combine everything.
3. Mix cream, flour, butter, cook for 10 minutes.
4. Sprinkle julienne with chicken and mushrooms on top of cheese, bring to readiness.

Julienne with chicken and mushrooms in pots

Julien - gourmet dish which you can easily create at home. One way to cook julienne with mushrooms and chicken is to make it in pots. The dish has a characteristic feature, it stays hot for a long time and retains its pleasant aroma. It can be the highlight of a family or holiday table.

Ingredients:

• fillet - 300 g;
• forest mushrooms - 300 g;
• onions - 2 pcs.;
• sour cream (20% fat) - 400 g;
• cheese - 200 g;
• flour - 2 tbsp. l.

Cooking

1. Prepare the onion and fillet (cut and fry).
2. Attach mushrooms, hold until moisture evaporates.
3. Fry flour and add sour cream, cook for a couple of minutes.
4. Divide into bowls and sprinkle with cheese.

Julienne in a bun with chicken and mushrooms

There is a variation of the dish that can not only be put on the table, but also taken on a long trip as a snack. In order not to feel uncomfortable while eating, they use such a cooking method as julienne in a bun with chicken and mushrooms. Thanks to such a convenient form, you can enjoy your favorite food not only at home.

Ingredients:

• buns - 4 pcs.;
• forest mushrooms - 200 g;
• fillet - 150 g;
• cream (medium fat) - 200 ml;
• cheese - 100 g;
• onion - 1 pc.;
• flour - 1 tbsp. l.;
• butter - 30 g.

Cooking

1. Cut the fillet, fry.
2. Combine the processed onions and mushrooms with the fillet.
3. Add flour, simmer for 1 minute, pour in the cream, cook until thickened.
4. Cut off the top of the roll, get the middle.
5. Place the filling, cheese on top.
6. Keep in the oven for 5 minutes.

Julienne with forest mushrooms and chicken

A hot appetizer can be prepared not only with purchased champignons, in the mushroom season you can use home-made preparations collected with your own hands. The result is an incredibly delicious dish - julienne with chicken and porcini mushrooms. Also, any forest mushrooms are suitable for cooking: milk mushrooms, boletus, chanterelles, which give the dish a unique taste.

Ingredients:

• forest mushrooms - 200 g;
• fillet - 200 g;
• onion - 1 pc.;
• cheese - 50 g;
• cream - 150 ml.

Cooking

1. Mushrooms cut, boil for about 20 minutes.
2. Boil the fillet and fry.
3. Separately fry the onion.
4. Combine everything, add flour and leave for 1 minute.
5. Arrange in molds, pour over warmed cream, grate cheese on top.
6. Oven julienne with chicken and forest mushrooms quarter of an hour.

Julienne with chicken and mushrooms in cocottes

To make a classic delicious julienne with chicken and mushrooms, you will need cocotte makers. These are special forms with a handle, having a capacity of about 100 g, which makes it possible to make the food divided into portions, which is very convenient. Having mastered basic cooking julienne with chicken and mushrooms, the hostess will easily give the rest.

Ingredients:

• fillet - 300 g;
• forest mushrooms - 300 g;
• onion - 1 pc.;
• flour - 1 tbsp. l.;
• butter - 30 g;
• cheese - 100 g.

Cooking

1. Separately, fry the chopped fillets, mushrooms and onions, combine everything.
2. Make a sauce of flour and butter, pour over the filling.
3. Put julienne in cocotte bowls, add cheese.
4. Bake the dish for a quarter of an hour.

Julienne with chicken and mushrooms in a slow cooker

Today, dishes in a slow cooker are very popular, even a French cuisine dish can be cooked in such a device. A simple recipe for julienne with chicken and mushrooms will help you get a dish rich in taste. Cooking takes a minimum of time and effort. The food may be present as home meal as well as at a festive event.

Ingredients:

• breast - 250 g;
• forest mushrooms - 300 g;
• onion - 1 pc.;
• flour - 1 tbsp. l.;
• mustard - 0.5 tsp;
• cream - 200 ml;
• cheese - 100 g.

Cooking

1. Cut the fillet. Turn on the "baking" mode for 50 minutes. Fry the fillet for 15 minutes.
2. Add onions and mushrooms to the fillet and fry for another 15 minutes.
3. Add flour, mustard. Pour in the hot cream and cook for 10 minutes.
4. Grate the cheese, leave until it melts.

Julienne in tartlets with mushrooms and chicken

The dish can be made not only in special cocotte makers, but also in ready-made tartlets. If the hostess decided to create julienne with chicken and mushrooms in baskets, the same set of products is used for the dish as for the classic one, you only need to choose tartlets to your taste: they can be from shortcrust pastry puff silt. Whichever option is chosen, the food will turn out amazing.

Ingredients:

• fillet - 300 g;
• forest mushrooms - 200 g;
• cheese - 100 g;
• tartlets - 20 pcs.;
• sour cream (20% fat) - 250 g;
• flour - 1 tbsp. l.;
• milk - 250 ml;
• butter - 40 g.

Cooking

1. Fry the mushrooms, boil the meat, mix everything.
2. Melt the butter, bring to a boil with flour and milk. Add sour cream.
3. Distribute the base among tartlets, add sauce and cheese here.
4. Bake the dish for a quarter of an hour.

On the Internet, you can find many recipes for cooking julienne using sour cream or mayonnaise, and these recipes are proudly called classic. Of course, sour cream goes well with mushrooms, but the classic julienne involves preparing a special french sauce bechamel with nutmeg. In extreme cases, cream may be used.

In fact, julienne (julien) is a special way of cutting vegetables into thin strips, but in Russian this word primarily means mushroom, meat dish, or a seafood dish cooked in a cocotte maker under a cheese crust.

Classic champignon julienne

We will spend time with you and prepare white sauce bechamel, which is used to season many dishes European cuisine. A touch of nutmeg will make the taste of the resulting dish truly unique.

Classic Julienne Ingredients:

• Champignons - 300 grams;
• White onion - 2 pcs;
• Hard cheese - 150 grams;
• Milk - 2 cups;
• Butter - 200 grams;
• Flour - 2 tbsp. l.;
• ground nutmeg - a pinch;
• Salt pepper.

Classic julienne - recipe with photo

We cut white onions and mushrooms.

Melt two tablespoons of butter in a frying pan.

We put mushrooms and onions on it. Salt and fry for ten minutes.

Now let's prepare the sauce. Put four tablespoons of butter in a saucepan and melt it over low heat.

Add two tablespoons of flour and begin to stir it constantly, kneading lumps.

Then very gradually begin to pour in the milk. It is better if it is at room temperature.

Stir constantly until the sauce thickens, then salt and add a pinch of nutmeg. We take it off the fire.

Put some of the mushrooms with onions in molds. It is better if these are special cocottes. In my case, these are clay mugs.

Pour a little sauce on top and spread some of the previously grated cheese. You can use your favorite types of cheese. I used Dutch cheese in this recipe.

Then we lay out the remaining mushrooms, pour the sauce and put the cheese on top.

We put in the oven for 25 minutes to bake at 180 degrees.

The most delicate julienne is ready, bon appetit!

In many cafes and restaurants that are not thematic, the menu contains traditional dishes from different cuisines of the world. One of the most common dishes is french julienne. A mass of finely chopped chicken or seafood, mushrooms and a number of other ingredients is mixed with a special sauce and served in small pots - cocottes. By the way, julienne in french cuisine not the dish itself is called, but its preparation, that is, cutting all the ingredients into small pieces of straw, followed by the addition of sauce for julienne. This dish is quite easy to prepare, so it is quite decent recipe for home cooking.

Classic julienne doesn't have to be cooked with creamy béchamel sauce, as was the custom a few decades ago. In traditional French cuisine, a dish can be prepared with chicken, seafood, ham or even vegetables - all of which have their own unique gravy. The most familiar option for our country is julienne with chicken, so the presented sauce recipe is ideal for just such a dish.

You will need:

• Cream 33% - 200 ml
• Butter - 30 g
• Wheat flour - 1 tablespoon
• Nutmeg - 1/2 teaspoon
• Black pepper, ground - to taste
• Salt - to taste

Servings - 4

Cooking time - 25 minutes

Sophistication in simplicity

Although the dish turns out to be quite refined and light, it contains completely simple products which you can buy at any store. The sauce does include a minimum of ingredients. True, before preparing the gravy, you should choose the products carefully so that the julienne turns out to be really tasty. First of all, we are talking about cream, which should be marked with a high percentage of fat content. Properly prepared dressing has a thick and homogeneous structure, which is largely provided by high-quality cream.

The recipe suggests using quite a lot of nutmeg: exactly half a teaspoon. Since the spice has a very specific, persistent and rich aroma, if desired, this amount can be reduced to a third. Sometimes other spices may be included in the sauce for chicken julienne, but it is not recommended to experiment too much with them, as the dressing should not interrupt the taste of the products themselves.

1. Butter is poured into a frying pan and melted to a liquid state. After that, a tablespoon of flour is poured into it, thoroughly mixed until smooth and fried until the mass acquires a light creamy shade.
2. Cream must be preheated, then slowly pour into the pan with flour. In this case, it is necessary to constantly stir the workpiece so that lumps do not form. When the cream is added, the sauce is seasoned with pepper and nutmeg salt is added to taste. Prepare dressing until thickened.
3. At the end of cooking, if the sauce is too thick, the recipe allows you to add a little more cream or heavy sour cream to the mixture, and then use the mixture to further cook the julienne.

Innings

To cook julienne with chicken, you need to put pre-prepared ingredients in a pan with sauce: lightly fried chicken fillet, mushrooms and onion. The mixture languishes over low heat for several minutes (about 5–7), after which it must be put into pre-prepared pots, sprinkled with grated cheese on top and sent to the oven, heated to 180 degrees, for 15–20 minutes.

In such a classic cream sauce You can also cook a variety of other dishes. For example, stew seafood or bake fish in gravy. Adding garlic to the sauce makes it the perfect accompaniment for a simple chicken fillet with vegetables and herbs. In other words, the sauce recipe is universal and allows you to cook not only julienne, but also a lot of other interesting and very tasty culinary masterpieces!

Bon Appetit!

In contact with

The term "julienne" ("julienne") in French cuisine refers to a simple way of cutting ingredients (usually vegetables) into thin strips. It is believed that such processing speeds up the cooking process and allows you to get the most delicate products.

But in modern Russian cuisine they call julienne delicious dish, consisting of poultry and champignons, baked in creamy or sour cream sauce. Although it has long been known that this hot snack has little to do with national cuisine France, the classic chicken and mushroom julienne still evokes French associations. Apparently, this is facilitated by the amazing taste of the dish, which really evokes thoughts of luxury and sophistication.

Ingredients:

• chicken breast (fillet) - 300 g;
• champignons - 200 g;
• bulb - 1 pc.;
• cheese - about 80 g;
• salt - to taste;
• vegetable oil - 1-2 tbsp. spoons;
• fresh herbs - a few branches.

For sauce:

• butter - 40 g;
• sour cream - 250 g;
• milk - 250 ml;
• flour - 1 tbsp. a spoon.

Classic julienne recipe with chicken and mushrooms step by step

How to cook julienne with mushrooms and chicken

1. Pouring chicken breast cold water, boil for about 20 minutes, adding salt and, if desired, your favorite spices to the boiled liquid. We cool the finished chicken meat, after which we remove all large and small bones. We disassemble the bird fillet with our hands into fibers, or cut into medium-sized pieces.
   
2. Finely chop the onion and fry vegetable oil until soft. We cut the washed champignons into thin plates, load them with the onion.
   
3. We sauté the contents of the pan over moderate heat until the moisture released by the mushrooms has completely evaporated. Salt at the end.
   

   How to prepare sauce for a classic julienne with chicken and mushrooms

4. Now let's prepare the julienne sauce. To do this, stirring constantly, “dry” the flour on a dry and clean surface of a preheated pan over moderate heat (until a creamy color is obtained). Next, add softened butter. Continuing to stir continuously, fry the mixture for another 1-2 minutes (until smooth), then remove the pan from the heat.
   
5. Heat milk in a separate saucepan. In a hot, but not yet boiled liquid, spread the butter-flour mixture. Stir quickly, then bring to a boil and remove milk from heat. Cool the milk mixture until warm, and then mix with sour cream. Julienne sauce is ready!
   
6. We return to the main components of our dish. We mix the cooled champignons with chicken, salting the ingredients if necessary and seasoning with ground pepper if desired.
   
7. Next, we sort the mixture into refractory forms, lubricated with just a drop of oil. Pour the base of the future julienne with milk sauce.
   
8. With the finishing touch, we cover the snow-white sauce with cheese chips, after which we send our blanks to a hot oven.
   
9. Since almost all the components of the dish are already ready, we bake the julienne for a short time: about 15-20 minutes at 180 degrees. As soon as the cheese crust is browned, remove the molds from the oven.
   
10. Serve the classic julienne with chicken and mushrooms warm, supplemented with fresh herbs and, if desired, vegetables.
    

enjoy delicate taste chicken and mushrooms baked in milk sauce under cheese crust. Good appetite!