Best 2 Campagnard Sauce Recipes
Welcome to the realm of culinary indulgence, where flavors dance and textures harmonize to create a symphony of taste! In this article, we embark on a delectable journey to explore the world of Campagnard sauce – a versatile and flavorful sauce with origins in the heart of French countryside. Campagnard sauce, meaning "rustic" or "country-style" in French, captures the essence of rural French cuisine with its simple yet robust flavors. Made with fresh, seasonal ingredients, this sauce can transform ordinary dishes into extraordinary culinary experiences. We present you with a collection of delectable Campagnard sauce recipes that showcase its versatility and adaptability. From the classic Campagnard sauce, featuring succulent mushrooms, aromatic herbs, and a rich, savory broth, to variations like the creamy mushroom Campagnard sauce and the tangy tomato Campagnard sauce, this article offers a diverse range of recipes to tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, these recipes will guide you in creating this versatile sauce that promises to elevate any dish to new heights of flavor and elegance. So, prepare your palate for a culinary adventure as we delve into the world of Campagnard sauce, where rustic charm meets sophisticated taste.
Here are our top 2 tried and tested recipes!
PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD
I got this recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.
Provided by violet
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 5h25m
Yield 8
Number Of Ingredients 8
Steps:
- To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
- When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
- Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
- Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
- Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
- Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
- Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.1 g, Fat 0.3 g, Fiber 1.6 g, Protein 1.9 g, Sodium 723.6 mg, Sugar 0.1 g
CHAMPAGNE BUTTER SAUCE
Drizzle over fish or steamed vegetables...OMG SOOOOO GOOD!
Provided by Malinda Coletta
Categories Other Sauces
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a sauce pan over medium heat melt butter and sauté shallots till soft and translucent
- 2. Add Champagne and simmer - reduce to half
- 3. Add heavy cream and simmer - reduce to half...add salt and pepper to taste
- 4. Drizzle over fish or steamed vegetables
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sauce.
- Don't be afraid to experiment. There are many different ways to make a campagnard sauce, so feel free to add your own personal touch.
- Serve the sauce immediately. This is when it will be at its best flavor.
- Store any leftover sauce in the refrigerator for up to 3 days. You can also freeze the sauce for up to 3 months.
Conclusion:
Campagnard sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It is perfect for adding a touch of rustic charm to your next meal. Whether you are serving it with chicken, fish, or vegetables, campagnard sauce is sure to be a hit. So next time you are looking for a new and exciting sauce to try, give campagnard sauce a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
