How to Cook Julienne? Recipes and Tips

Few dishes can beat Julienne in their simplicity, ease and taste. This classic French dish is a perfect balance of flavors thanks to the melted cheese and creamy béchamel sauce. Now, you may think that Julienne is tricky to make, but with these simple recipes and tips, you cannot go wrong.

What is Julienne?

Julienne is a baked dish made with shredded chicken or veal mixed with mushrooms, cheese, and a creamy béchamel sauce. It is traditionally served in small individual dishes called "Julienne pans," which are oval-shaped and have a wide opening at the top. Julienne is usually served as a starter or a side dish, but it can also be served as a light main course with a salad.

What You'll Need

• Meat: Chicken or veal (shredded)
• Mushrooms: Fresh and sliced
• Cheese: Gruyere or Swiss, grated
• Béchamel sauce: Butter, flour, milk, salt, and nutmeg to taste
• Breadcrumbs: To make the top crunchy

Recipe: Classic Chicken Julienne

1. Preheat oven to 375°F (190°C)
2. Cook chicken in water or broth until tender. Remove chicken and let it cool. Shred into small pieces.
3. Saute sliced mushrooms in butter until soft.
4. For the béchamel sauce, melt butter in a separate saucepan. Add flour and stir for 1-2 minutes. Slowly add milk while stirring, bring to a boil, and then reduce heat. Simmer, stirring occasionally, for about 10 minutes or until thickened.
5. Add salt and nutmeg to taste.
6. Add shredded chicken and mushrooms to the béchamel sauce, and mix well.
7. Spoon the mixture into individual Julienne pans.
8. Sprinkle grated cheese and breadcrumbs on top.
9. Bake for 25-30 minutes, or until cheese is melted and the top is golden brown.

Recipe: Vegetarian Mushroom Julienne

1. Preheat oven to 375°F (190°C)
2. Sauté sliced mushrooms in butter until soft.
3. For the béchamel sauce, melt butter in a separate saucepan. Add flour and stir for 1-2 minutes. Slowly add milk while stirring, bring to a boil and then reduce heat. Simmer, stirring occasionally, for about 10 minutes or until thickened.
4. Add salt and nutmeg to taste.
5. Add sautéed mushrooms to the béchamel sauce, and mix well.
6. Spoon the mixture into individual Julienne pans.
7. Sprinkle grated cheese and breadcrumbs on top.
8. Bake for 25-30 minutes, or until cheese is melted and the top is golden brown.

Tips for a Perfect Julienne

• Use fresh mushrooms and shred the meat finely.
• Don't overcook the béchamel sauce or it will become too thick.
• Season the sauce to taste with salt and nutmeg, but don't use too much nutmeg.
• Use a cheese that melts nicely, like Gruyere or Swiss cheese.
• For a crunchy top, sprinkle breadcrumbs on top of the cheese.

FAQs

1. Can I use other meats besides chicken or veal?

Yes, you can use any meat you like, but make sure it is shredded and already cooked.

2. Can I make the béchamel sauce ahead of time?

Yes, you can make the béchamel sauce ahead of time and store it in the refrigerator in an airtight container for up to 3 days.

3. Can I freeze Julienne?

Yes, you can freeze Julienne, but make sure it is fully cooled before placing it in the freezer. It can be stored in the freezer for up to 2 months.

4. Can I make Julienne in a large casserole dish instead of individual pans?

Yes, you can make Julienne in a large casserole dish, but the top may not be as crunchy.

5. Can I use a different type of cheese?

Yes, you can use a different type of cheese, but make sure that it melts nicely and has a similar flavor profile to Gruyere or Swiss cheese.