Chicken Cordon Bleu Sauce

A creamy, tangy, and slightly sweet sauce that elevates chicken dishes and warms the soul, perfect for any occasion.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: French

Calories: 210

For the Sauce

2 tablespoons butter Use unsalted butter for better control over seasoning.
2 tablespoons all-purpose flour
2 cups whole milk Opt for whole milk for creaminess; half-and-half can be a richer alternative.
1/2 cup chicken stock More can be added to thin the sauce if needed.
2 tablespoons Dijon mustard Increase amount for a stronger kick.
2 tablespoons honey
1/2 cup parmesan cheese (freshly grated) Freshly grated is recommended for optimal melting.
3/4 teaspoon salt Adjust to taste.
1/2 teaspoon black pepper Adjust to taste.

Preparation

Place a small saucepan over medium heat to start warming your ingredients up.
Add the butter and flour together, whisking continuously for about 2-3 minutes until combined and slightly golden.
Gradually whisk in both the milk and chicken stock, continuing until the mixture just comes to a gentle boil.
Whisk in the Dijon mustard, honey, and parmesan cheese, allowing the flavors to meld beautifully. Adjust salt and black pepper to taste.
Once combined, let the sauce cool slightly before placing it into a small jar or serving dish.
Store in the fridge until ready to use.
To serve, reheat gently on the stovetop or in the microwave, stirring occasionally.

Store in an airtight container in the refrigerator for up to three days and freeze for up to three months. Reheat gently to maintain texture.