Classic Chicken Sauces

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The right sauce can turn even an ordinary roast chicken into an exquisite gastronomic pleasure. Sauces with white wine, lemon flavor, garlic or mayonnaise and butter are a classic in the genre, to which we decided to add another ingredient for the sole purpose of enhancing the aromatic extravaganza on the plates.

Sauce with white wine, butter and chives

Necessary products:

1/3 teaspoon finely chopped onion, 1/2 teaspoon chicken broth, 1/4 teaspoon dry white wine, 2 tablespoons white wine vinegar, 2 tablespoons butter, 2 tablespoons finely chopped fresh chives.

Method of preparation:

Heat a skillet over medium heat and add a little vegetable oil for cooking. In it put to fry finely chopped onions. Saute for about 2 minutes, stirring often. Add chicken broth, white wine and white wine vinegar to the sauce prepared in this way. The mixture should boil. Cook the sauce until the liquid is reduced and evaporated in an amount equal to 1/4 tea cup (about 5 minutes of cooking). Remove the mixture from the heat, stir in butter and fresh chives.

Sauce with parsley and pine nuts

Necessary products:

2 teaspoons fresh parsley leaves, 2 tbsp. toasted pine nuts, 1 and 1/2 tbsp. grated Parmigiano Reggiano cheese, 1 teaspoon cold pressed olive oil, 1/4 teaspoon salt.

Method of preparation:

Grind the pine nuts. Combine all ingredients with them in a food processor and stir until the mixture is smooth.

Sauce with garlic, maple syrup and rosemary

Necessary products:

2 tablespoons olive oil, 2 cloves garlic - chopped, 1/4 teaspoon dry white wine, 1/4 teaspoon chicken broth, 2 tablespoons maple syrup, 2 tbsp. Dijon mustard, 3/4 teaspoon chopped fresh rosemary, 1/2 teaspoon freshly ground black pepper.

Product type:

Heat olive oil in a pan over medium heat. Add the minced garlic to the pan. Stew for up to 30 seconds, stirring constantly. Add the wine, chicken broth, maple syrup and Dijon mustard, waiting for it to boil. Cook until 1/4 cup of the liquid has evaporated (about 5 minutes), stirring occasionally. Remove the sauce from the heat and add rosemary and black pepper.

Mayonnaise sauce and lemon juice

Necessary products:

1/4 teaspoon mayonnaise, 2 tablespoons white vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, 1 ground garlic clove.

Method of preparation:

Crush the garlic so that it releases its juice. Add all the ingredients in a bowl and mix well. The sauce is ready.

Sauce with ginger, chili and orange jam

Necessary products:

1 tablespoon grated ginger, 2/3 teaspoon chicken broth, 3 tablespoons orange jam, 1 and 1/2 tablespoons low-salt soy sauce, 1 and 1/2 tablespoon fresh lemon juice, 3/4 teaspoon spoon hot chili sauce.

Method of preparation:

Heat a little vegetable oil in a pan over medium heat. Add the grated ginger; fry for 1 minute, stirring constantly. Add the other ingredients: chicken broth, orange jam and soy sauce and wait for it to boil. Cook until the mixture thickens and thickens. The sauce is mixed with fresh lemon juice and hot sauce.

Turkish sauce

Necessary products:

1/2 teaspoon melted butter, 1/2 teaspoon flour, 4 teaspoons chicken broth, 2 sprigs of fresh thyme, roasted chicken juice, salt and ground black pepper to taste.

Method of preparation:

Gather all the ingredients that will need to be prepared for this sauce. Start by making a mixture of melted butter and flour and set it aside. In a saucepan add the chicken broth, thyme stalk and juice from the cooked chicken and bring to a boil. Reduce heat and simmer slowly. Cook the sauce over low heat for about 10 minutes until it reaches the desired density.

Season with salt and pepper to taste, strain and remove the thyme stalk.

Dutch sauce

Necessary products:

3 egg yolks, 100 g of melted butter until it starts to bubble and make bubbles, 2 tablespoons lemon juice, 1/4 teaspoon salt, a pinch of white pepper, 2 tablespoons chicken broth, half an onion., black peppercorns.

Method of preparation: Cut the onion and boil it with a few grains of black pepper. Put the egg yolks, lemon juice, boiled onion, broth, salt and pepper in a blender. Beat all ingredients at high speed for 30 seconds. Then, while still beating, add the melted butter slowly. Stir until a homogeneous mixture is obtained.