Showing posts with label simple sauces. Show all posts
Showing posts with label simple sauces. Show all posts
Most of you who have read me for a while know that I worked for a number of years as a Personal Chef on a Manor Estate. This was a fabulous job that I found very rewarding. I was able to cook with really fresh and quality ingredients using the best equipment in the most beautiful environment every single day.
They say if you love your job then you never work a day in your life. I can honestly say that it was a job I loved. Well, for the most part anyways.
I would always accompany them with this delicious tartar sauce recipe which I am sharing with you today. It always went down a real treat with my boss. It had a beautiful fresh flavor and was a delicious mix of textures that went very well with the fish.
SIX DELICIOUS DIPPING SAUCES FOR CHICKEN TENDERS - You and your family will be spoilt for choice here. There is something here for every taste and craving! Sweet & Sour, a Alabama White BBQ Sauce, a Spicy Honey Chipotle Sauce, Restaurant Ranch, Honey Mustard and Bang Bang Sauce. Enjoy!
Finely chopped cornichon pickles, tart and crunchy. Fresh flat leaf parsley with it's earthy green flavor, finely chopped.
Rich and creamy mayonnaise. Use the best that you can buy. It pays off in both taste and texture. Just a touch of lemon juice for a bit of natural tartness that goes so very well with fish.
My secret ingredient, however, was just a touch of creamed horseradish. Not a lot. Just enough to give the sauce a little bit of a bite, but not so much that the horseradish overwhelmed the other flavors in the sauce.
When I tell you that this is the only homemade tartar sauce recipe you will ever need, you can trust me. This is fabulously delicious and will become the tartar sauce bar that you will measure every other tartar sauce recipes against.
Simple ingredients. Fresh. Natural, and put together in the easiest and most delicious way.
WHAT YOU NEED TO MAKE HOMEMADE TARTAR SAUCE FROM SCRATCH
A few simple ingredients and not much of each. If you take care to use the best quality ingredients you can find, your reward will be a delicious sauce everyone will enjoy!
- 1 stalk of celery, chopped fine
- 2 TBS finely chopped cornichons
- 1 TBS prepared creamed horseradish
- 2 TBS coarsely chopped flat leaf parsley
- 1/2 tsp dry mustard powder
- 6 TBS good quality mayonnaise
- 1 tsp lemon juice
- sea salt and freshly ground black pepper to taste
I like to de-string my celery before chopping it. This is easily done by grasping the strings from one end of the stalk between your thumb and a knife and then pulling the strings down towards the other end. They pull away quite easily
Cornichons are a type of sour pickle made using very tiny cucumbers. They are typically a French ingredient and have a sour taste. You could also use dill pickles if you cannot find cornichons.
Creamed horseradish is the horseradish sauce that has cream included. It is not the horseradish that is just grated horseradish in a brine.
Make sure you wash your parsley well, shake it dry, and then pat it dry between sheets of paper towel. You don't want it to be wet when you use it.
I use Hellman's mayonnaise as that is the best mayonnaise available to me here. When I lived in the U.K. I used French mayonnaise. I think Kewpie mayonnaise would also work very well.
HOW TO MAKE HOMEMADE TARTAR SAUCE
This is a really simple make. A doddle really, but I promise you this simple homemade sauce will elevate your fish meals to a new level!
Combine all the ingredients in a small bowl, mixing well together. Serve with fish of any kind.
If not using right away, cover and chill in the refrigerator. I always like to make this a few hours ahead of time in order for the flavors to really meld well together.
It is important to note as well that because there are fresh ingredients in this sauce such as parsley and celery, it will not keep for more than a few days.
I do not recommend freezing this sauce
So now that you have made your own tartar sauce what will you want to use it with? You can serve it with something as simple as frozen fish fillets or fish fingers. You can pop it into a fish sandwich like they do at the fast-food chain restaurants.
Here are some of my suggestions for using it:
Are you a fan of making your own sauces? I love making my own sauces because I know exactly what is in them. Here are a few other favorites of mine!
FIVE MINUTE STIR FRY SAUCE - Five minutes of time and five simple ingredients. That's all it takes to create a delicious stir fry sauce that you will be able to enjoy in all of your stir fries. Beef, chicken, pork, fish, veggie. It goes with everything! No need for takeout or those expensive bottled sauces again!
The Best Tartar Sauce
Yield: Approximately 4 servings
Once you taste this you'll never eat tartar sauce from a squeeze bottle or jar again. This is the best.
ingredients:
- 1 stalk of celery, chopped fine
- 2 TBS finely chopped cornichons
- 1 TBS prepared creamed horseradish
- 2 TBS coarsely chopped flat leaf parsley
- 1/2 tsp dry mustard powder
- 6 TBS good quality mayonnaise
- 1 tsp lemon juice
- sea salt and freshly ground black pepper to taste
instructions:
How to cook The Best Tartar Sauce
- Combine all the ingredients in a small bowl, mixing well together. Serve with fish. If not using right away, cover and chill in the refrigerator. I always like to make this a few hours ahead of time in order for the flavours to really meld well together.
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If you are like me you eat a lot of chicken, and who doesn't these days. The cost of meat is outrageous, and almost unaffordable. Chicken is on the menu in my house more often than not!
I am always looking for new and different ways to cook it. I am also always keen to find quick and easy ways to cook it. Especially chicken breasts. They are the most versatile cut of chicken and take on many different flavors beautifully!
When I saw this Creamy Boursin Chicken recipe on Salt & Lavender, I immediately printed it out! There are of course many different versions of this recipe available online, but this is the one I used.
Not only did it look quick and easy to make, but it looked delicious, and I had everything in my house to make it. No trip to the shops needed! Many other recipes required fresh spinach or a variety of cheeses. This did not. Pure and simple, just how I like to cook.
At the end you have tender and juicy chicken with an insanely delicious creamy, rich and velvety sauce. So tasty you might even be tempted to lick your plate clean.
Quick and easy to make. Simple ingredients put together in the most delicious way. Easy enough for every day, but also special enough to serve to company. I highly recommend!
WHAT YOU NEED TO MAKE THIS CREAMY BOURSIN CHICKEN RECIPE
A few simple ingredients. I love recipes that don't use a lot of ingredients and that don't take a lot of time to throw together. This is perfect on both counts!
- 2 largish boneless, skinless chicken breasts
- 1 tsp garlic powder
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS butter
- 1 small onion, peeled and finely chopped
- 1/2 cup (120ml) chicken stock
- 1 (5.2oz/147g) package of garlic and herb Boursin cheese
- Parsley to garnish (optional)
My chicken breasts were each one about the size of one of my hands stretched out, so about six-inches long and 2-inches thick at the thickest end. If you like you can pound the cutlets, once you slice the chicken in half, in between two sheets of cling film to make an even thickness.
I find that cutting chicken through the middle like this helps to tenderize them!
I used Better than Boullion chicken stock concentrate, reconstituted. I did not need to add much in the way of salt to the dish.
You can use any flavor of Boursin Cheese that you like, but the garlic and herb is especially nice. Black peppercorn would also be excellent! I love Boursin cheese.
HOW TO COOK CREAMY BOURSIN CHICKEN
This is really simple and quick to make, especially if you have everything ready to go before you begin!
Take your chicken breasts and cut them into four cutlets, slicing them in half horizontally through the middle from one side to the other.
Season the chicken cutlets on both sides with the garlic powder and salt and black pepper to taste.
Heat the oil and butter in the skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
Cook the chicken cutlets until golden brown on both sides, about 4 to 5 minutes on each side. Remove to a plate and set aside.
Add the chopped onion to the skillet. Cook, stirring, without browning for 2 to 3 minutes until softened. Stir in the chicken stock.
Crumble in the Boursin cheese, whisking it in constantly, until it becomes creamy and smooth. Leave to simmer over medium low heat for 2 to 3 minutes.
Return the chicken cutlets to the pan, turning them to coat them on both sides with the sauce. Heat through for about two minutes. Garnish with parsley (if using) and serve.
MY HINTS AND TIPS FOR CHICKEN BREAST PERFECTION
One of the most common complaints about chicken breasts is that they are too dry and flavorless. It is true they don't really have a lot of flavor, but that makes them perfect for taking on other flavors and if you don't overcook them, they come out beautifully. Here are some of my hints and tips to cook them perfectly!
1. If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off. The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories.
2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.
3. Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.
4. Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces. They will also cook faster this way.
5. Overcooking. This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan. Let them rest, lightly covered for a few minutes and you will achieve perfection.
This chicken and sauce were incredibly delicious! The chicken was tender and juicy and the sauce was loaded with flavor. I am not sure that the chopped onion added much to be honest. If I make this again, (and I will) I will leave it out as I felt it detracted from the appearance of the dish, and you couldn't really notice the flavor anyways.
I enjoyed this with some mushroom rice and garden peas. I had run out of potatoes, or I would have had mashed potatoes with it. I think that a pile of fluffy mash with some of that delicious sauce spooned over top would be fabulously tasty!
I confess I do eat a lot of chicken, especially chicken breasts. They are so versatile and adapt themselves to many flavors. Here are a few other ways that I like to enjoy them! If chicken breasts are cooked properly, they are never dry.
.webp "Herb & Lemon Roasted Chicken Breasts")
HERB & LEMON ROASTED CHICKEN BREASTS -This is a delicious way of preparing chicken breasts which keeps them moist and very flavourful. I like to buy whole chickens and cut them up myself. Plan ahead as the chicken needs to marinate for about an hour before cooking.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - This rich garlicky herb sauce is the star here. Skin on chicken breasts are marinated it in first and then grilled to succulent perfection. They are served with additional sauce for a chicken entree that will have everyone smacking their lips and licking their fingers!
Yield: 4 servings
Boursin Chicken
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Juicy tender pieces of chicken breast in a fabulously rich and velvety creamy sauce. This dish is packed with flavor! This goes together very quickly
Ingredients
- 2 largish boneless, skinless chicken breasts
- 1 tsp garlic powder
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS butter
- 1 small onion, peeled and finely chopped
- 1/2 cup (120ml) chicken stock
- 1 (5.2oz/147g) package of garlic and herb Boursin cheese
- Parsley to garnish (optional)
Instructions
- Take your chicken breasts and cut them into four cutlets, slicing them in half horizontally through the middle from one side to the other.
- Season the chicken cutlets on both sides with the garlic powder and salt and black pepper to taste.
- Heat the oil and butter in the skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
- Cook the chicken cutlets until golden brown on both sides, about 4 to 5 minutes on each side. Remove to a plate and set aside.
- Add the chopped onion to the skillet. Cook, stirring, without browning for 2 to 3 minutes until softened. Stir in the chicken stock.
- Crumble in the Boursin cheese, whisking it in constantly, until it becomes creamy and smooth. Leave to simmer over medium low heat for 2 to 3 minutes.
- Return the chicken cutlets to the pan, turning them to coat them on both sides with the sauce. Heat through for about two minutes.
- Garnish with parsley (if using) and serve.
Notes
- Make sure you use a low sodium chicken broth or your sauce may be too salty.
- If you think your sauce is too thick, you can whisk in a bit more chicken broth to thin.
- You can experiment with other flavors of Boursin Cheese as desired.
- Serve with rice or mashed potatoes.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I had picked up a small package of chicken breasts the other day. I froze one breast and was looking for a way to cook the one I didn't freeze. I found this recipe on Salt & Lavender. It looked really simple and easy to make, and I already had everything in the house that I needed to make it.
I don't like to cook the same things all the time. Variety is the spice of life. I also like to share new things with you. I do all of the testing of these recipes so that you don't have to! You can rest assured that when I share a recipe with you it is 100% perfect!
When we were children, our mother used to make us what she called Maryland Chicken. It was chicken breasts coated in cracker crumbs and fried in butter. I can tell you now that it was some tasty. That is the only way she ever cooked chicken breasts. They were not something we had very often and so she cooked them in the best way that she knew how.
Chicken seems to be much affordable now than it was back then. I can afford to try different things out when it comes to cooking chicken breasts. This was simple and it was delicious! That sauce was amazing. Rich and creamy with just enough mustard flavor and not overly sweet. There was just a slight tang and heat from the mustard.
I cut the recipe in half, with the exception of the sauce. I kept that to the whole. Can you ever have too much sauce? (The amounts shared here are for the smaller amount just in case you are not a glutton like I am.) 😉
WHAT YOU NEED TO MAKE CREAMY HONEY MUSTARD CHICKEN
I know you must get tired of me saying this, but really simple ingredients. I can cook complicated if I want or need to. I just don't want to cook complicated food on a daily basis. I save that for special occasions. Simple, quality ingredients, put together in the most delicious and yet simple way is what I like.
- 1 large chicken breast, cut in half lengthwise
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder (not salt)
- 2 TBS flour, for dredging
- 1/2 TBS light olive oil
- 1 1/2 TBS butter, divided
- 1/4 cup (60ml) chicken stock
- 1 TBS Dijon mustard
- 1/2 TBS honey
- 1/2 cup (120ml) heavy/whipping cream
My chicken breast was not HUGE but it was also not small. I suppose it was about the size and depth of my full hand, held out straight. This made two lovely sized cutlets. You can find out how to do that here.
Make sure you use garlic powder and not salt. If you use salt the dish will be too salty.
Use a good quality Dijon mustard. I use Maille. It's French and has the best flavor.
For chicken stock I use Better than Boullion. It's not overly salty. I find the chicken stock cubes to be overly salty and do not like to use them at all any more if I can help it.
I also use salted butter and fresh local cream.
HOW TO MAKE CREAMY HONEY MUSTARD CHICKEN
This is really quite simple to make and goes together really quickly if you have everything ready to go before you begin!
Prepare your chicken, cutting it in half lengthwise so that you have two cutlets. (There is a great tutorial at the link.) Season the cutlets on both sides with the salt, pepper and garlic powder. Dredge with flour, shaking off any excess. Set aside.
Heat the olive oil and 1/2 TBS of butter in a non-stick skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
Cook for 4 to 5 minutes, flip over and cook for a further 4 to 5 minutes on the other side. They should be golden brown. Remove to a clean plate.
Add the stock, remaining butter, mustard and honey. Whisk together to amalgamate.
Whisk in the cream. Heat until the sauce begins to bubble. Add the chicken back to the pan, presentation side up.
Cook for an additional 5 minutes or so until the chicken is thoroughly cooked through and your sauce has reduced and thickened to your liking.
Serve hot with rice, mashed potatoes, or pasta.
HINTS AND TIPS FOR CHICKEN BREAST PERFECTION
Dry no more! If you follow my hints and tips, you can be sure of a juicy tender piece of chicken!
1. If you are cooking your chicken plain, that is without a sauce, it is always better to cook your chicken breasts with the skin on rather than it off. The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories.
2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.
3. Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.
4. Keep all of your chicken pieces as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces. They will also cook faster this way.
5. Overcooking is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind as well that they will continue to cook when you remove them from the pan. Let them rest, lightly covered for a few minutes and you will achieve perfection.
True confession here, I doubled the sauce. I like lots of sauce. I know I am very naughty as it is made with real cream, but boy oh boy was it ever yummy!
The chicken was tender and juicy and that sauce was fabulous. I enjoyed it with some steamed rice and broccoli. This was a delicious meal for sure and was very quick to pull together!
I eat a lot of chicken. That's because it is usually one of the cheaper meats to buy and it is also such an adaptable protein. Here are a few other recipes that we really enjoy which highlight tender and juicy chicken breasts!
CHICKEN MARGHERITA - This dish is a simple, single serving dish made with a baked chicken breast, pesto, tomatoes, and melted mozzarella, finished with a lemon garlic sauce for fresh, bold flavor. You can very easily double it to feed two people. This is tender, juicy and delicious with fabulous flavors. Goes very well with pasta or rice.
CRUNCHY HOT HONEY CHICKEN CUTLETS -No deep frying involved. You coat the chicken and lightly fry it in a tiny bit of light olive oil. Cooked to tender and juicy perfection, nicely crisped on the outside and served with a delicious homemade hot honey drizzle sauce. Can you say finger-licking good! I hope so because this is all that and more!
Yield: 2 Servings
Creamy Honey Mustard Chicken
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Melt in the mouth tender pieces of chicken breast with a rich and silky honey Dijon Sauce. What's not to love! Recipe can easily be doubled. This goes together very quickly and can be on the table in less than half an hour.
Ingredients
- 1 large chicken breast, cut in half lengthwise
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder (not salt)
- 2 TBS flour, for dredging
- 1/2 TBS light olive oil
- 1 1/2 TBS butter, divided
- 1/4 cup (60ml) chicken stock
- 1 TBS Dijon mustard
- 1/2 TBS honey
- 1/2 cup (120ml) heavy/whipping cream
Instructions
- Prepare your chicken, cutting it in half lengthwise so that you have two cutlets. Season the cutlets on both sides with the salt, pepper and garlic powder. Dredge with flour, shaking off any excess. Set aside.
- Heat the olive oil and 1/2 TBS of butter in a non-stick skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
- Cook for 4 to 5 minutes, flip over and cook for a further 4 to 5 minutes on the other side. They should be golden brown. Remove to a clean plate.
- Add the stock, remaining butter, mustard and honey. Whisk together to amalgamate.
- Whisk in the cream. Heat until the sauce begins to bubble. Add the chicken back to the pan, presentation side up.
- Cook for an additional 5 minutes or so until the chicken is thoroughly cooked through and your sauce has reduced and thickened to your liking.
- Serve hot with rice, mashed potatoes, or pasta.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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