"Tell me what you eat and I'll tell you what you are." French Proverb
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.
Serve over chicken cordon bleu .... Bon appetite!
Serving Size 2 Tablespoons
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.