“Tell me what you eat and I’ll tell you what you are.” French Proverb
Chicken Cordon Bleu Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted.
The sauce from this recipe is obviously intended to complement Chicken Cordon Bleu but I accidentally discovered that it is good with roasted zucchini rounds, grilled pork tenderloin medallions and even broiled tilapia!
In French cuisine, one of the "mother sauces" is white sauce and that is where this recipe begins. Adding a touch of garlic, Dijon mustard, Italian cheese, some thyme and dry sherry will bring you to our mild but tasty Chicken Cordon Bleu Sauce which is almost as delicious as the dish itself.
Ingredients
Instructions
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Add butter to a small saucepan over medium heat. Once melted, add the garlic and continue sauteing for 30 seconds, or until fragrant.
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Sprinkle in the flour and whisk until combined.
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Slowly begin adding in the half&half, 2-3 tablespoons at a time, whisking well after each addition.
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After the half&half has been added and the sauce has thickened, stir in the cheese, mustard, salt, pepper, and thyme until smooth.
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Serve over chicken cordon bleu .... Bon appetite!
Serving Size 2 Tablespoons
Servings 4
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 18mg6%
- Sodium 300mg13%
- Potassium 58mg2%
- Total Carbohydrate 4g2%
- Sugars 1g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Choice of Cheese - Grana Padano became my choice of Italian grated cheese recently and that's why I used it. Fresh grated Parmesan (i.e. Parmigiano Reggiano) or Asiago are more commonly available and either would be fine in this recipe. Just be sure to try and use fresh grated and avoid packaged, processed cheese if at all possible. Read my blog entry Cheese ... good substitutes for Parmesan and you'll understand.