chicken and mushroom vol au vents

auditek923 · 26-05-2009 11:49am #1

i love cooking these but the sauce is never creamy/thick enough. is it just a case of sub milk/cream for water when making the sauces???

velocirafter · 26-05-2009 12:20pm

oh ya, you're never gonna get a creamy sauce using water

NewFrockTuesday · 26-05-2009 12:32pm

Make a veloute but add a bit more flour if its too think.

if I make vav's, I use roasted chicken not breast as it has way more flavour, then I use the carcass for stock for the sauce. Include a little wine,garlic and thyme then finish with chopped fresh parsley and chives. I add the cooked ingredients (eg, cicken, mushroos, lardons) to the sauce and leave be for 24 hours. Old fashioned but delicious! Ya gotta love the 70's

olaola · 26-05-2009 12:38pm

I make the sauce with creme fraiche & parmesan. Usually stays quite thick - don't add the mushrooms too early or they'll release a lot of water.

boodlesdoodles · 26-05-2009 7:19pm

If I'm adding mushrooms to anything like a sauce I always fry them off separately first. I find this way you get round excess moisture from them, I add them to the sauce towards the end of cooking.

JIZZLORD · 27-05-2009 12:06am

flour, milk and butter. guesstimated amounts, but always werks for me

shezza · 02-06-2009 6:48pm

I know its cheating but I love the Campbells (now knorr) chicken and white wine soup mixed with full fat milk to make my vol un vant mix its yum!

dlambirl · 03-06-2009 3:27pm

shezza wrote: »

I know its cheating but I love the Campbells (now knorr) chicken and white wine soup mixed with full fat milk to make my vol un vant mix its yum!

I've heard loads of my friends making it that way

chicken and mushroom vol au vents

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