But I'm going to share with you the secret of French cooking.
Are you ready?
You're sure?
Oh alright then. Here it is.
A little grain mustard and some crème fraiche.
That's it. Particularly the crème fraiche part. Crème fraiche goes in everything. We put a little crème fraiche in purées, baked goods, virtually any sauce, on chicken, beef, I've never made soup here but I feel pretty confident that any recipe includes a little crème fraiche. Not that I'm complaining of course. I mean, have you ever tasted crème fraiche?
So, here is the sauce I have on basically any meat I eat here. In the skillet in which you've just cooked your chicken/pork/steak/what-have-you, add a dollop of Dijon to the leftover juices and stir. Then add a slightly larger dollop of crème fraiche. Add a little chicken broth or white wine for good measure. Pour over everything on your plate and congratulate yourself on mastering French cooking.
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