Hollandaise sauce, would it be good to drizzle over chicken cordon bleu?

Question

I am fixing chicken cordon bleu for dinner, and I was wondering if a hollandaise sauce would be good to drizzle over the top of the chicken once it is done cooking. I know it is generally used with fish, eggs and vegetables, but its got a light lemon flavor, would it be good on chicken?

Hey Chuck - try answering the question at hand. I don't need your opinion on being a vegetarian, thats not what I asked for. Its people like you who ruin this place.

Thanks for all the honest answers. I needed help with this, thats why I asked. I have decided to make a hollandaise sauce, and a light gravy, and this way, everyone at dinner can make up their own mind. I do appreciate the honest answers.

Answer 1

I would use it very sparingly and have a bowl of it so people can add more if they like. Don't admit to it being your first time making it that way. Let everyone know that it's always been a hit with guests if they ask.

Good Luck!

'-)

Answer 2

The temperature of the chicken must be at 165 degrees Fahrenheit. The time to bake depends on the thickness of the piece of chicken. An average piece will usually bake around 25-35 minutes at 350 degrees Fahrenheit. A good sauce to go with it would be a Mornay sauce, which is just a small wander away from the classic mother sauce bechamel. To make a bechemel: Simmer 2 cups of chicken stock, 1/4 cup chopped onion, 1/4 large carrot(peeled), and some black pepper to taste. Simmer until reduced by 1/2. Strain and save liquid. Melt 3 tablespoons of butter, and stir in 1 1/2 tablespoon of flour until smooth. cook over the stove top on medium heat for about 4-5 minutes, or until the flour turns light golden brown. Slowly add 2 cups milk to the flour while constantly stirring with a wire whisk. Cook and reduce sauce until smooth and thick enough to coat the back of a metal spoon without running off. add a pinch of salt, and a pinch of white pepper and stir them in. Then gradually pour the bechemel sauce (thickened milk) over 1/4 cup shredded swiss cheese (or any other white cheese you prefer). let it warm a bit then stir until completely melted. Pour over your chicken cordon bleu. I would test it out before you do it for real, just so you get familiar with the dish, and when the time comes, you can make it in no time. good luck

Answer 3

I don't really think they pair well together with the swiss cheese in your chicken. I would stick to a light brown gravy if I were serving it to guests. Hollandaise and swiss, doesn't sound good to me.

I know you were asking for honest opinions and not just people trying to kiss your butt to be picked as the best answer, so I am being honest.

Answer 4

if you make chicken cordon bleu right it shouldnt need any extra sauce


in my opinion i dont think hollandaise would be good on this particular item

Answer 5

I rather drizzle hollandaise sauce all over you and have a wonderful night together as we feed each other pigs in a blanket and drink V8 from large stemmed wine glasses.

Answer 6

Yes, it is Delicious on all kinds of chicken!!!

Answer 7

It would be excellent, trust me.

Go for it!

Answer 8

I do this all the time and it is spectacular! Enjoy!