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How to Make Rolls in a Creamy Blanquette Sauce
Step 1: Prepare the Rolls
- Cook your preferred rolls until fully done. This could mean baking meat-stuffed rolls, blanching vegetable rolls, or lightly pan-searing them for extra flavor.
- Set aside and keep warm while you prepare the sauce.
Step 2: Make the Blanquette Sauce
- In a saucepan, melt butter over medium heat. Add diced onion and garlic and cook until soft and fragrant.
- Stir in the flour to make a roux and cook for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in the broth and white wine, stirring constantly to avoid lumps.
- Simmer gently for 5–7 minutes until the sauce begins to thicken.
- Lower the heat. In a small bowl, mix the cream and egg yolk together, then slowly whisk this mixture into the sauce. Do not boil, as the egg yolk can curdle.
- Season with salt, white pepper, and a dash of nutmeg.
Step 3: Assemble and Serve
- Place the warm rolls on a serving dish or shallow bowl.
- Generously ladle the blanquette sauce over the rolls.
- Garnish with chopped fresh herbs for color and brightness.
Serving Suggestions
This dish pairs beautifully with:
- Fluffy white rice or buttered noodles to catch every bit of the sauce
- Steamed green beans, peas, or roasted carrots
- Crusty bread for dipping
- A light green salad with vinaigrette to cut through the richness
Final Thoughts
Rolls in a Creamy Blanquette Sauce is the kind of recipe that brings warmth and elegance to the table in equal measure. It’s an inventive take on classic French flavors, ideal for when you want to elevate a simple meal into something memorable. Whether you’re serving it for a dinner party or a Sunday lunch, it’s sure to earn compliments.
Delicate, rich, and utterly comforting—this dish proves that with the right sauce, anything can be special.
Would you like variations for vegetarian rolls, or a simplified version using store-bought ingredients?
