The CookingBites recipe challenge: poultry

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Blackberry Sauce Baked Duck Breast

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NailBat said:
When I was first learning to cook and figuring out the boundaries of what I could and couldn't do, I made this sauce that involved adding vinegar to a bechamel. The result was something both creamy and tangy and went really well with chicken and noodles. I haven't been able to find a "real" recipe with the same flavor profile. I might try to make it this week to get some pictures and try to write up the recipe for it.
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I love new ideas!
 
Coming up, I
NailBat said:
When I was first learning to cook and figuring out the boundaries of what I could and couldn't do, I made this sauce that involved adding vinegar to a bechamel. The result was something both creamy and tangy and went really well with chicken and noodles. I haven't been able to find a "real" recipe with the same flavor profile. I might try to make it this week to get some pictures and try to write up the recipe for it.
Click to expand...
Sounds interesting - I can imagine lemon juice would work too. In my experience, acids should be added at the end of cooking a sauce. They 'brighten' the flavour.
 
NailBat said:
When I was first learning to cook and figuring out the boundaries of what I could and couldn't do, I made this sauce that involved adding vinegar to a bechamel. The result was something both creamy and tangy and went really well with chicken and noodles. I haven't been able to find a "real" recipe with the same flavor profile. I might try to make it this week to get some pictures and try to write up the recipe for it.
Click to expand...
I look forward to this! (I am a big fan of tangy food.)
 
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