Nestle Cream

One of the first dishes my sister and I ever learned how to make was a Blanquette de Veau. Basically a French style seared veal cut with a white wine and cream sauce. Absolutely delicious.

To be honest I don’t know why we tried doing this dish. Maybe because the simple execution of searing veal and making a somewhat “complicated” sauce (at our age) out of a white wine reduction and some heavy cream, made us feel good about ourselves.

I’ve always repeated this multiple times, people should stop being so scared of cream. Cream is an ingredient, just like butter, that can make the most mundane savory or sweet dish really delicious. Whip it up and serve it airy with some strawberries or incorporate it in a great sauce for your meats or vegetables. It really helps pull flavors together.

Now just like lots of traditional French recipes, the sauces rule the kitchen. In fact, in most culinary French kitchens, there is one chef that is dedicated to executing the sauces properly, le Saucier (sauce cook). This is one of the most crucial roles, as the sauce usually is the element that ties all the nuances and flavors together.

Making a great sauce can really help you make everything taste better and different. Next time you are at home staring at your simple pork tenderloin, veal, lamb, chicken breast or even steak, here are some great recipes to help you break out of that routine, just by using some Nestlé All Purpose Cream.

Basic Bechamel Recipe

1/8 lb. butter
4 T. Flour
2 c. cold milk
1 t. sugar
1/2 t. salt
1/8 t. white pepper
Dash of nutmeg

Melt the butter in a skillet on low heat, stir in the flour. Stir flour in until it’s not pasty anymore. Do not let flour brown, add the other ingredients, mix until thick.

Now, from this basic béchamel, but from here you can make things more interesting.

Duxelles: Start by sauteeing 2 minced red onion in a little butter for about 10 mins, add 1 cup on minced mushrooms and cook down some more. Start the above recipe in this pan. Blend in ¼ cup of Nestlé All purpose cream and 1 egg yolk until thick.

Bechamel Moutarde: saute 1 tbsp of dry mustard power in butter and then start the béchamel recipe. Finish by mixing in 3 tbsps of Nestlé All purpose cream.

Soubise: Start by sauteeing over low heat, 2 cups of finely minced white onions in butter until soft. Then add 1 tsp of sugar and then start the basic béchamel recipe. When done pound it through a fine sieve. Take that liquid and add in 2 tbsp of butter, mix and add in 2 tbsp of Nestlé All purpose cream.

Mornay: To the finished béchamel sauce. Add 2 egg yolks, 4 tbsp of Nestlé all purpose cream and 4 tbsp of freshly grated Parmesan cheese. Heat up to melt everything in.

Try out this above sauces with some meat, vegetables, poultry or fish and your dinners will never be the same!

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