The name julienne comes from the French julienne, which means "July". In French cuisine, in the summer season, it was customary to cook soups, for which young vegetables were cut in a special way - very thinly, into thin strips. Since then, this method of slicing has been called so - julienne slicing.

Also called salads and soups made from thinly sliced ​​vegetables. However, in Russian cuisine, it is customary to call a special group of second courses or snacks, which are often prepared with mushrooms, vegetables, fish, seafood or meat, as juliennes. For making julienne — pour the sauce over all the ingredients and sprinkle generously with cheese, then bake until a golden cheese crust is formed. Julienne is served hot.

The traditional dish, mushroom julienne, is usually baked in heavy cream and topped with a thick cheese crust. Julienne with mushrooms is baked in the oven and served as a main course. The preparation of julienne usually takes place in a special dish called a cocotte. A cocotte is a small metal scoop made especially for julienne. It fits in a cocotte about one hundred milliliters of julienne or any sauce. That is, portioned julienne is usually prepared in a cocotte maker.

Prepare products for julienne with chicken and mushrooms.

How to cook chicken julienne with mushrooms: Wash the fillet. Cover with water, bring to a boil. Cook the chicken fillet until tender for about 30 minutes over low heat.

Wash and peel the onion, cut into half rings. Defrost mushrooms.

Heat a frying pan, pour 30 g of vegetable oil. Fry the onions and mushrooms, stirring occasionally, for 10-15 minutes.

Cool chicken fillet, chop finely. Now turn on the oven, let it heat up to 180 degrees.

Add chopped fillets to the pan to the mushrooms.

Fry flour in a separate dry frying pan.

Pour in sour cream, add salt and pepper. Heat to a boil.

Transfer the creamy mushroom sauce with chicken.

Stir well and remove from heat.

Divide the mushroom mass into cocotte makers or pots.

Grate hard cheese on a coarse grater.

Sprinkle mushrooms with chicken with grated cheese and place in a preheated oven. Cook julienne with chicken and mushrooms for about 30 minutes on the middle shelf, until the cheese is golden.

Chicken julienne with mushrooms is ready. Serve immediately. Bon Appetit!

Recipe 2. Classic Julienne - Meatless Mushroom Julienne

Julienne is classic. Super delicious hot appetizer. Everyone knows this dish, many people love it. And today I will tell you the most forbidden secrets of chefs. And we will cook it at home for ourselves and our friends.

Ingredients

• Fresh mushrooms - 300 g
• Onions - 1 piece
• Milk - 500 g
• Butter - 60 g
• Lemon - 1 piece
• Flour of the highest grade - 2 tbsp. l.
• Cheese - 200 g

Recipe 3. Seafood Julienne

It takes 20 minutes to cook

• Seafood cocktail, seafood - 400 g
• Sour cream
• Bulb onion - 1 piece
• Hard cheese

The preparation of seafood julienne is very simple. I love the recipe from the magazine "My Family". Once I copied it into my cookbook and now I use it all the time. I used to buy shrimps and mussels separately. And now in our store you can buy a special seafood cocktail, which contains different seafood. I use it all the time to cook seafood julienne.

So defrost the seafood cocktail a little. You can just douse it with boiling water. Then all the seafood needs to be cut into small pieces. Then peel the onions. Place a skillet on the stove. Pour oil into it. Put on the bow. Let it brown a little and become transparent. Then add the chopped seafood to it and fry them for 7 minutes. When they are almost ready, add sour cream to them. When it boils, reduce heat and simmer for ten minutes until the sauce thickens. In this case, you must constantly interfere. Season with salt and stir. Take the cocotte makers. Put the resulting mass into it. Sprinkle with grated cheese with medium holes. Bake the seafood julienne in the oven until golden brown. Enjoy your meal!

Recipe 4. Julienne with mushrooms and broccoli

Ingredients:

• 500 g champignons,
• 4 carrots,
• 7 onions,
• 300 g broccoli
• 5 tomatoes,
• 1 stack. sour cream,
• 2 eggs,
• 150 g cheese
• 7 tbsp butter,
• salt, herbs - to taste.

Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into inflorescences. Boil the carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Fry the mushroom slices in butter. Salt the onion in butter until transparent. Stir the vegetables, place in a greased dish, place the mushrooms on top and cover with sour cream mixed with eggs. Sprinkle with cheese and place in a hot oven for 40 minutes.

Recipe 5. Shrimp julienne

Ingredients:

• 200 g shrimp
• 100 g of boiled rice
• 100-150 g spinach or cauliflower,
• 100 g champignons,
• 1-2 onions.
• For the sauce:
• 1 tbsp flour,
• 1 yolk,
• shrimp broth, milk.

Boil the shrimp in salted water for 20 minutes, strain the broth and set aside. Peel the shrimp, mix with boiled rice, sautéed mushrooms and onions, add spinach or cauliflower and spread the mixture over the cocotte makers. Prepare the sauce: save the flour in butter, add a little warm broth and milk, boil over medium heat until thickened. Cool to about 60 ° C, add raw egg yolk and stir well. Pour the resulting sauce over the shrimp, sprinkle with cheese and bake in a hot oven. The cheese crust should turn golden.

I just love French cuisine, so now I will teach you how to cook delicious julienne in tartlets. It is an excellent festive appetizer, although it can also be used as a regular meal. I have been using the recipe for this dish for a long time, and I like it more than anyone else. I hope you enjoy it too. In general, rate!

First you need to prepare the tartlets. To do this, we roll out the finished puff pastry, which must first be defrosted. Now we divide it into six equal parts. We put each part in oiled cocotte makers and put them in the oven for about twenty minutes. It is better to preheat the oven in advance. When the tartlets are baked, take them out of the cocotte makers and immediately put them on a baking sheet sprinkled with cold water.

Now we are preparing the filling. We cut onions and mushrooms. We grate cheese. Put the onion in a frying pan with oil, fry. Then add the mushrooms. Fry again for about ten minutes. Stir. We put sour cream and salt right there. We continue to fry over low heat and stir.

When the filling is ready, put it in the tartlets, and sprinkle with grated cheese on top. We put in the oven for five minutes, maybe even less. The most important thing is that the cheese on top has time to melt.

Sometimes I cook such julienne in tartlets even in the microwave. It turns out a little less "fried", a little more "steamed", but it tastes even better somewhere. Bon Appetit!

Julienne sauce is a kind of topping for a dish that gives it additional taste and an attractive appearance. The creamy consistency of the sauce will saturate dishes made from meat, seafood, mushrooms or vegetables, make them taste good and cover them with an appetizing crust. Julienne is prepared with sauce in cocotte bowls - special dippers, the contents of which are baked in the oven.

The composition of the sauce depends on what kind of julienne it is adjacent to: the base can be cream, sour cream, and milk. It is important to follow some rules, thanks to which the result will definitely please the eye. These nuances will be described in detail in each recipe.

This sauce is called classic for its tradition, ease of execution and availability of ingredients. It suits a variety of dishes, from chicken to ham or vegetables, and is not difficult to prepare. It is important to properly prepare food and adhere to the sequence of actions.

Ingredients:

• cream with a fat content of at least 30% - 250 ml;
• butter - 2-3 tbsp. l .;
• flour - 1 tbsp. l .;
• salt, black pepper hammers - to taste;
• nutmeg - on the tip of a knife.

Preparation:

• Melt the butter in a frying pan without letting it burn.
• Add flour and, stirring with a spatula, brown it a little.
• Pour the warmed cream into the pan in a thin stream, stirring constantly with a spatula or whisk. There should be no lumps in the sauce.
• Add salt, pepper and nutmeg. As soon as the sauce thickens, it is ready.

The julienne sauce can turn out to be a little watery - a pinch of flour or a longer boil will fix it. You can take cream with a lower fat content, but then you need to increase the amount of flour so that the sauce thickens.

Sour cream sauce for julienne

It goes well with mushrooms, vegetables, and any other products, if you want to make their taste brighter, with a slight sourness, and get the same beautiful baked crust on top of the dish.

Read also: Shawarma sauce - 12 best recipes

Ingredients:

• sour cream 20% - 200 ml.;
• cream - 50 ml.;
• shallots (feathers and bulbs) - 2 pcs.;
• garlic - 3 cloves;
• hard cheese - 70 gr.;
• dill greens - a few twigs;
• flour - 1 tsp;
• salt, black pepper - to taste;
• vegetable oil for frying.

Preparation:

• Peel and finely chop the onion, chop the herbs with a knife.
• Chop the garlic with a knife, grate the cheese.
• Fry the onion in butter, add flour and mix well.
• Add sour cream, garlic and pour cream in a trickle.
• Let the mixture boil for 2-3 minutes, season with salt and pepper, add herbs.
• The filling is ready. Arrange the julienne over the cocotte makers, pour over the sauce, sprinkle with cheese and put in the oven.

You need very little salt for the julienne sauce, or you can not use it at all, if, for example, the basis of the dressing is sour cream. Roasting foods already contain salt, just like cheese.

Cream and cheese sauce

This creamy sauce recipe works especially well with bacon julienne, but can also be used with seafood or mushrooms. One of the components of the sauce is shallots, but it is quite possible to replace it with onions.

Ingredients:

• cream 20% - 200 ml.;
• raw egg yolk - 3 pcs.;
• shallots - 3 pcs.;
• butter - 50 gr.;
• garlic - 2 cloves;
• hard cheese - 50 gr.;
• parsley greens - a handful;
• salt, white pepper, nutmeg - pinch at a time.

Preparation:

• Peel and finely chop the shallots and garlic. Heat a little greens in a mortar with a pinch of salt.
• Melt the butter in a frying pan and fry the onion until it is transparent (if necessary, you can add a little vegetable oil).
• Put the garlic a minute before the onion is ready.
• Pour in a little cream, cook until thick.
• Beat the yolks in a separate bowl, add grated cheese, herbs, salt, pepper and nutmeg.
• Mix the slightly cooled creamy sauce and cheese mass with the yolks. The sauce is ready for baking julienne.

Julienne sauces should not contain too bright spices or other ingredients that can overpower the taste of the main course. Salt, pepper, nutmeg are the usual "allies" for a creamy sauce.

Milk recipe

This milk sauce is perfect for fish or meat julienne. Barely noticeable mustard notes will add piquancy to the dressing, and a drop of lemon juice and the aroma of parsley will only emphasize the taste of the dish.

Read also: Salsa sauce - 6 recipes

Ingredients:

• milk - 250 ml.;
• flour - 1 tsp;
• butter - 1 tbsp. l .;
• cheese - 50 gr.;
• mustard - 1 tsp;
• lemon juice - 1 tsp;
• parsley greens - a handful;
• salt, white pepper - pinch at a time.

Preparation:

• Dissolve flour in a small amount of cold milk.
• Heat the remaining milk with butter over medium heat, adding salt and pepper.
• Pour in the diluted flour, making sure that no lumps get in.
• Boil the sauce for 5 minutes, then add the mustard and herbs.
• Turn off the sauce, cool slightly, pour in lemon juice and add grated cheese.

The consistency of the julienne sauces should be medium. Too liquid dressing will not seize with a crust, but simply soak through the products, and a very thick sauce, on the contrary, will not give anything to the ingredients and the julienne will turn out to be dry.

Preparation:

• Put milk in a ladle on the fire and put a peeled onion into it, inside which cloves and peppers are "hidden".
• Cook the onion over low heat for 10-15 minutes.
• Take out the onion and discard it.
• Heat butter in a frying pan, avoiding boiling, and dilute flour in it.
• Pour milk in a thin stream, stirring constantly.
• Cook the sauce until it thickens, not forgetting to put in the salt.

Dressing cheeses can completely change the flavor of a sauce - it's worth experimenting with adding different varieties to find your perfect flavor.

Creamy curry sauce

The creamy curry variation works well with chicken julienne and is also great for vegetables. Especially tasty will be the "casserole" of chicken with vegetables with pineapple in the manner of Thai cuisine - instead of cream, you can add coconut milk to such a sauce.

The beautiful French word "julienne" means the simplest culinary action - cutting vegetables into strips. In Russian cuisine, the word was transformed into "julienne", and began to denote a delicious dish prepared in a special way. Chicken, mushrooms, vegetables, cut into thin strips and stewed with sour cream or creamy sauce, were called julienne, but this dish has nothing to do with French cuisine.

Experienced housewives who have cooked the dish more than once know that julienne sauce is the main ingredient that determines the taste beauty of vegetables and meat. Sauce recipes have been carefully selected and tested. It so happened that the gravy was too thick, and the ingredients in the pot burned. The slightest mistake with spices and seasonings, and the chicken will lose its tenderness, and the mushroom aroma will be weak and faded. Today, under julienne sauces are prepared from sour cream and tomatoes, cream and cheese, from milk and soy, with and without herbs, spicy and soft. We have selected several original recipes for julienne with chicken and not only with it.

Mushroom gravy recipe

Nothing will decorate a classic julienne like gravy with mushrooms brought from the forest. Dried wild mushrooms have an amazing flavor and can be used in chunks or ground into powder. For the sauce, we need to take:

• dried mushrooms - 2 tablespoons;
• sour cream (15%) - 200 ml;
• meat broth - 400 ml;
• wheat flour - 1 tablespoon;
• onion - 1 head;
• ground caraway seeds - 1/4 teaspoon;
• dried dill - 1 teaspoon;
• vegetable oil - 40 ml;
• lavrushka leaf –2 pieces;
• salt and black pepper to taste.

Preparation:

1. Take a deep saucepan, pour oil into it and heat it up well.
2. Peel and finely chop the onion, put it in hot oil and fry until transparent.
3. For frying flour and mushrooms, we need a frying pan. In a dry frying pan, heat the flour and mushrooms until golden brown. We dilute with a small amount of broth and send it to the fried onions.
4. Mix sour cream with broth, pour into a saucepan in a thin stream, stirring with a whisk so that no lumps form.
5. Sprinkle everything with caraway seeds, pepper and salt. Set the fire to a minimum and extinguish for 15 minutes.
6. At the last stage, pass the gravy through a blender to get a homogeneous mass. Sauce for the julienne cottages.

You can add some garlic to the gravy if you like.

Quick sour cream sauce

Sour cream gravy goes well with julienne made from vegetables. However, some housewives prefer her, using it for julienne with chicken. We need:

• broth (meat or vegetable) - 500 ml;
• sour cream (10%) - 150 ml;
• greens (parsley, dill) - 30 grams;
• spices of your choice (cumin, laurel, coriander);
• wheat flour - 1 tablespoon;
• egg - 1-2 pieces;
• onion head;
• Powdered curry or bell peppers to taste
• salt to taste.

Cooking steps:

1. We mix the broth and sour cream.
2. Grind the greens and add them to the prepared base.
3. Peel the onion, grate it, add to the rest of the ingredients.
4. Add all the spices and seasonings, salt.
5. Beat the eggs and pour into the gravy.
6. Pour everything into a blender bowl, beat again. The gravy is ready. We fill with gravy julienne in pots and bake.

It is customary to serve the dish hot, but with a high-quality sauce, it will give a lot of pleasure even in a cold state.

Ham and milk sauce

There are many recipes for cooking julienne, but no matter what the hostess cooks this dish, she will definitely add mushrooms. The fact is that the dish itself is associated with mushrooms. You can make a white sauce for it with cream, but we chose a lower-calorie version with milk. We will need:

• ham - 200 grams;
• mushrooms - 200 grams;
• leeks - 100 grams;
• milk - 500 ml;
• parsley - 1 bunch;
• hard cheese - 150 grams;
• butter - 100 grams;
• flour - 40 grams.

Preparation:

1. We wash the mushrooms thoroughly, cut into small pieces.
2. Cut the ham into small cubes.
3. Peel the onion and cut into strips. Finely chop the greens.
4. Put 30 grams of butter in a frying pan, melt, fry the onion in it.
5. Now remove the onion from the pan with a slotted spoon and put the mushrooms in it. Fry them for 3 minutes.
6. We take a saucepan, put the remaining butter in it, melt and fry the flour on it. We make sure that no lumps appear. Add milk to the fried flour, constantly knead the mass until it thickens. Salt and pepper.
7. We mix all the ingredients.
8. Lubricate the julienne molds with a small amount of ready-made sauce, lay in the main ingredients (onion, ham, mushrooms), pour in the gravy, bake.

A bit of history and interesting facts

The first juliennes were filled with traditional b made from heavy cream, fried flour and white wine. For a variety of flavors, nutmeg, garlic, ginger, and cloves were added to it. The culinary fantasy of the hostesses has led to the fact that today they make a lot of different sauces for julienne.

So, sweet versions of julienne, which are prepared from fruits, cereals, cottage cheese, are baked with a sauce to which various types of cheese are added. The base can be milk or cream.

An experienced chef will tell you that no matter what products you take for julienne, only the right sauce will create a unique taste of the dish. This means you can experiment with the variety and quantity of sauce ingredients, creating your own gravy, tailoring it to your own culinary preferences.

Julien in French cuisine does not mean at all a mushroom dish in a creamy sauce, but simply a way of cutting vegetables into thin strips. In this form, they cook faster and acquire a delicate texture.

Julienne is baked and served as a hot appetizer before the main course, in a small (no more than 100 ml) dish with a long handle, called a cocotte, or in small ceramic tins in portions.

A lot of julienne recipes have been invented. In addition to mushrooms, they put chicken or other meat, seafood, vegetables in them. But the basis is always mushrooms, onions, sauce and always a golden cheese crust.

Many are accustomed to putting sour cream or cream in homemade julienne, however, the classic version of these excesses does not imply. The mushrooms should be covered with flour and milk bechamel sauce. These traditions have been forgotten a little, and now julienne with milk is considered an economical version of the famous dish.

Julienne with fresh mushrooms

Ingredients:

• fresh champignons - 300 g
• 1 onion
• hard cheese - 100 g
• vegetable oil - 1 tbsp. l.
• butter - 50 g
• milk - 400 ml
• flour - 2 tbsp. l.
• ground nutmeg - 0.5 tsp.
• ground black pepper, salt to taste

Recipe:

1. Rinse the mushrooms and cut them into thin slices. Peel the onion and chop finely. Grate the cheese on a coarse grater.

2. Heat the vegetable oil in a skillet and fry the mushrooms until they release the juice. Add the onion, salt, pepper and stir. Continue frying until the onions are translucent.

3. In another frying pan, melt the butter and add flour to it, rub thoroughly. While stirring, pour in the milk so that there are no lumps. Bring to a boil, add nutmeg, stir and turn off the gas.

4. Stir the mushrooms with a third of the grated cheese and place them in cocotte makers or small molds. Pour the sauce over the mushrooms and onions and sprinkle with cheese on top.

5. Place in an oven preheated to 180 ° C for 15 minutes, until golden brown.

Julienne with pickled mushrooms

It is much more convenient to prepare any dishes with ready-made mushrooms in an iron can. They are pickled at the factory in their own juice, there is no vinegar or spices there. And you can also do it yourself. It turns out an incredibly tasty snack.

Ingredients:

• jar of champignons 850 ml
• 5 onions
• 250 ml milk
• 1 tablespoon flour
• 100 g Russian cheese
• vegetable oil and butter

How to cook:

1. Peel the onion, chop and fry until golden brown in a mixture of vegetable and butter (tablespoon each).

2. Remove the mushrooms from the liquid in a jar, chop finely, add to the onion and fry until the liquid evaporates.

3. Fry flour in a dry frying pan, dilute with milk, add salt to taste and grind so that there are no lumps. Add to mushrooms, stir.

4. Transfer to oiled cocotte makers. Sprinkle with grated cheese.

5. Bake the julienne with milk until golden brown in the oven until the cheese melts and the desired color appears golden brown.

Bon Appetit!

It would seem that such a beautiful French word is julienne. But in French cuisine, it does not mean a dish at all, but a way of cutting vegetables very finely. Julienne or julienne in the Russian sense is a hot appetizer made from chicken, mushrooms or seafood in sour cream or milk sauce with a cheese crust. In this case, all the ingredients are cut "julienne", that is, very small strips or cubes.

This chicken and mushroom julienne recipe is cooked in milk and butter. Thanks to milk, julienne turns out to be light, with a pleasant milky taste and without sourness (which is usually given by sour cream). At the same time, milk does not drown out the aroma of mushrooms and chicken. For the amount of ingredients specified in the recipe, you will need several cocotte makers or baking pots with a total capacity of 1 liter.

Ingredients:

• 1 large or 2 small (500 g);
• 250 g;
• 2-3 (250 g);
• 250 g;
• 1 tbsp. milk;
• 100 g butter;
• 1 tbsp flour;
• some vegetable oil;
• salt and pepper to taste.

How to make delicious julienne with chicken and mushrooms