Dijon Mustard and Tarragon Cream Sauce (1 Net Gram)

Image: Grilled Chicken with Dijon Mustard and Tarragon Cream Sauce.

Dijon mustard is one of those condiments I have always had on hand, but never knew what to do with. This is a classic addition in many French inspired dishes. Here it provides that game changing element of complexity and surprise I have come to rely on to elevate the flavor profile of a sauce or salad dressing. Continue Reading

You Say Gravy, I Say Béchamel – Low Carb (1 Net Gram), Gluten-Free

Image: Bechamel/Mornay Sauce with Fresh Sage served over Chicken Saltimbocca

What makes this version of the basic French white sauce (Béchamel) different is heavy cream is used in place of milk and gluten is not used as the thickening agent. Here the thickening agent is the heavy cream itself flavored with a bit of cheese and enhanced with an abundance of fresh herbs you add to suit your tastes. The French call this addition of cheese to the Béchamel a Mornay sauce. I call it delicious. Continue Reading