Main ingredients
The appetizer is made from chicken thigh or breast fillet. Wild mushrooms or champignons give the dish its special taste and aroma. The ingredients are sautéed in vegetable oil together with onion sliced into half-rings. Sometimes vegetables and herbs are added — for example, sweet bell pepper, celery stalks, parsley, or dill.
The five most commonly used ingredients in classic julienne recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Champignons | 24 | 4.2 | 1 | 0.1 |
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Flour | 325 | 12 | 1 | 67 |
| Nutmeg | 556 | 20 | 50 | 7 |
Julienne sauce is made from sour cream, milk, or heavy cream. Flour, butter, ground pepper, and nutmeg are added to it. The prepared ingredients are placed in baking dishes and generously topped with grated cheese.
How to cook classic julienne
These small individual portions are baked in the oven in special dishes. Clay pots or cupcake molds are also often used. For an original presentation, instead of dishes you can use tartlets, buns halved and hollowed out, or the caps of king oyster mushrooms. To save time, some cooks bake the dish in a frying pan or a baking dish.
The five lowest-calorie classic julienne recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic julienne with chicken and mushrooms | 1 hour 30 min | 54 | +59 |
| Julienne classic with Bechamel sauce | 35 min | 113 | +22 |
| Classic julienne with mushrooms in the oven | 1 h 20 min | 157 | +124 |
| Julienne classic in sour cream sauce | 35 min | 161 | +76 |
| classic julienne with chicken and champignons | 40 min | 166 | +72 |
Recommendations:
- In French, the word "julienne" means "fine slicing." That's why all the ingredients are cut into thin strips and the cheese is grated.
- You can use frozen mushrooms for this dish, but boil them first.
- Mushrooms, chicken, and vegetables are sautéed in vegetable oil until tender. Sometimes the onion is simply doused with boiling water so it won't taste bitter, then mixed with the other ingredients.
- To make bechamel sauce, the flour is cooked in butter in a saucepan or saucier. After a few minutes, milk is poured in a thin stream into the mixture, which is then brought to a boil. The sauce is removed from the heat and the spices are added.
- The prepared ingredients are placed in a baking dish. Portions should be small — 100–150 g.
- An appetizer baked in bread looks elegant and original. To do this, cut the tops off the buns and scoop out the crumb. Fill the shells, sprinkle with cheese, and place in a preheated oven. You can make julienne the same way in a potato or a wide mushroom cap.
- Julienne is baked in the oven at 170–180 °C for 15 minutes.
The treat is served as an appetizer before the main course.
The dish can be garnished with chopped herbs.