Description
This creamy and flavorful Chicken Cordon Bleu Sauce is a perfect complement to your homemade chicken cordon bleu. Made with butter, garlic, Parmesan cheese, Dijon mustard, and fresh thyme, this sauce is rich, smooth, and easy to prepare in just 15 minutes. It adds a deliciously savory touch to your dish that’s sure to impress.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 1 garlic clove, finely minced
- ½ to ¾ cup whole milk
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt, to taste
- 1½ teaspoons Dijon mustard
- ½ teaspoon finely chopped fresh thyme
Instructions
- Melt Butter and Sauté Garlic: Add 1 tablespoon of salted butter to a small saucepan over medium heat. Once the butter has completely melted, add the finely minced garlic clove and cook for about 30 seconds or until the garlic becomes fragrant, being careful not to burn it.
- Make the Roux and Add Milk: Sprinkle 1 tablespoon of all-purpose flour over the melted butter and garlic, whisking continuously until well combined to form a roux. Slowly pour in ½ cup of whole milk in small increments (2-3 tablespoons at a time), whisking thoroughly after each addition to prevent lumps and create a smooth sauce base.
- Incorporate Flavorings: Stir in ¼ cup grated Parmesan cheese, 1½ teaspoons of Dijon mustard, ½ teaspoon salt, freshly ground black pepper to taste, and ½ teaspoon of finely chopped fresh thyme. Continue whisking until the sauce is smooth and the cheese has melted completely.
- Adjust Consistency: Add the remaining milk gradually, about 1 tablespoon at a time, until the sauce reaches your desired consistency—thick enough to coat the back of a spoon but pourable.
- Serve: Remove the sauce from heat and serve immediately alongside your chicken cordon bleu for a delicious, creamy finish.
Notes
- Use fresh garlic for the best flavor; garlic powder can alter the sauce taste.
- Adjust the milk quantity depending on your preferred sauce thickness.
- Fresh thyme adds a delicate herbaceous touch, but dried thyme can be used if fresh is unavailable (use about half the amount).
- Make sure to whisk continuously when adding milk to avoid lumps forming in the sauce.
- This sauce can be made ahead and gently reheated on low heat, stirring occasionally.
