Chicken Cordon Bleu Sauce
Creamy Chicken Cordon Blue Sauce is a velvety smooth rich sauce made with Dijon mustard, salted butter and parmesan cheese, perfectly finishing the Chicken Cordon Bleu casserole recipe.
Servings: 4
Ingredients
- 2 tbsp Salted Butter
- ¼ cup Dijon Mustard
- 2 cups Warm Water
- 2 tsp Chicken Bouillon
- ¼ cup Grated Parmesan Cheese
- ¼ tsp Black Pepper
- 1½ tbsp Cornstarch
- 1 tbsp Cold Water
Instructions
- Warm water in small saucepan and dissolve chicken bouillon.
- Add in salted butter, Dijon mustard, parmesan cheese and black pepper. Let the flavors come together on low heat.
- In a small cup thoroughly mix together 1 tbsp of cornstarch and 1 tbsp cold water.
- Slowly pour corn starch and water into sauce. Simmer for 5 minutes.
- Serve warm either on top of chicken bouillon or on the side in a small dish for dipping.
Notes
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently warm on the stovetop. Add a splash of water if needed to maintain texture.