Chicken Cordon Bleu Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
45 kcal
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Course
Condiments
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Cuisine
French
Chicken Cordon Bleu Sauce Recipe
Description
The Chicken Cordon Bleu Sauce Recipe combines softened butter and finely minced garlic sautéed briefly to release fragrance. Flour is whisked in to form a roux, which is then gradually loosened with whole milk until it reaches a smooth consistency. Parmesan cheese contributes a savory depth, while Dijon mustard adds a tangy bite. The addition of fresh thyme provides subtle herbal notes. Salt rounds out the flavor, making the sauce a well-balanced, creamy topping for chicken cordon bleu.
Prepared on the stovetop, this sauce relies on careful whisking to avoid lumps and ensure a smooth texture. It’s best served warm alongside the cooked chicken, providing a pleasing contrast between the crispy breading and rich sauce.
This sauce is mostly used as an accompaniment for chicken cordon bleu, but its creamy and cheesy profile can complement other mild meats as well.
For practical use, the sauce can be made in advance and refrigerated for a day or two. Reheating gently on the stove with additional milk added as needed helps maintain its texture. It keeps well in the refrigerator for up to five days but is not ideal for freezing.
Ingredients
- 1 tablespoon butter salted
- 1 tablespoon all-purpose flour
- 1 garlic finely minced, clove
- ½-¾ cup milk whole
- ¼ cup Parmesan Cheese grated
- ½ teaspoon salt to taste
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon thyme finely chopped fresh
Instructions
- Add butter to a small saucepan over medium heat. Once melted, add the garlic and continue cooking for 30 seconds, or until fragrant.
- Sprinkle in the flour and whisk until combined. Slowly begin adding in ½ cup of the milk, 2-3 tablespoons at a time, whisking well after each addition. Stir in the cheese, mustard, salt, pepper, and thyme until smooth. Add additional ¼ cup milk, one tablespoon at a time, until your desired consistency is reached.
- Serve with chicken cordon bleu and enjoy!
Notes
- Use finely minced garlic to ensure it blends smoothly into the sauce; a garlic press works well.
- Prefer Dijon mustard over yellow mustard for an authentic flavor profile.
- Whole milk provides the creamiest texture, though 2% milk can be substituted.
- Freshly grated Parmesan melts better into the sauce than pre-grated.
- Dried thyme can replace fresh; reduce the amount by one-third to one-half.
- Store leftovers in an airtight container in the fridge for up to 4-5 days; avoid freezing.
- Reheat gently on the stove with occasional whisking and add milk to reach desired consistency if needed.
- Prepare the sauce up to two days ahead for convenience, storing refrigerated until needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 189mg | 8% |
| Potassium | 11mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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