Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Vanamon Sauce

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

"This intriguing, quick yet sophisticated sauce has a few secrets - a faint hint of vanilla and cinnamon but not enough to give its secrets away. I find many uses for this sauce and often use it in place of Béchamel Sauce. It especially harmonizes with autumn and winter dishes or any dish with a fruity or slightly sweet note. Use with poultry dishes or as a sophisticated touch to a fine beef filet mignon or with most vegetables such as potato, parsnips or brussels sprouts". See note below.


125 ml. milk (or unsweetened almond milk)
1/8 tsp vanilla essence
1/8 tsp cinnamon
pinch of salt
pinch of white pepper
1/4 tsp powdered beef or chicken bouillon
1 generous tbsp of crème fraîche or equivalent of cream or evaporated milk
1 rounded tsp corn flour (cornstarch)

  • Remove the meat you are serving and keep warm.*
  • Add a little water to the pan and use a spatula to deglaze. Allow to reduce somewhat.
  • Add the milk (or almond milk) vanilla, cinnamon, salt, pepper and bouillon. Allow to bubble for a minute.
  • Add a little cold water to the corn flour to make a paste and add to the sauce.
  • Allow to bubble again to thicken, then stir in the crème fraîche until blended. Allow to heat through gently before serving as a pool for meat to rest on, or spoon a little over.

When serving with chicken breasts:

  • Cook the chicken until half done. Remove and keep warm.
  • Make the sauce without the crème fraîche and the corn flour.
  • Add the chicken and allow to simmer gently until the chicken breasts are done.
  • Remove the breasts to warmed plates.
  • Stir the corn flour paste into the sauce. Allow to bubble a minute to thicken before stirring in the crème fraîche.
  • Allow to heat through gently before pouring over the chicken breasts.

*If using without meat, just add a little more powdered bouillon to the milk and continue.


The key to this recipe is the use of powdered or paste bouillon, either chicken or beef. Most likely vegetable would also do nicely, however, I've not gotten around to trying that yet.

It is the subtle touch of vanilla and cinnamon blended with the bouillon that makes it unique. It is also wonderful in vegetable lasagna or casseroles as well.

If you need it for a sweet dish, then replace the bouillon with sugar or honey with a pinch of salt and the flavour will be entirely different. One teaspoon of butter may also be used in place of the crème fraîche or cream. This sauce can be made without the crème fraîche or cream for a low fat sauce!

Serves 2

Patricia Conant Webb

<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb