Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 2 tbsp (16g) All-purpose flour
  • 1.5 cups (355ml) Whole milk
  • 1/2 cup (45g) Freshly grated Parmesan cheese
  • 1 tbsp (15g) Dijon mustard
  • 1/2 tsp (1.5g) Garlic powder
  • 1/4 tsp (0.75g) Onion powder
  • 1/4 tsp (1.5g) Salt
  • 1/8 tsp (0.3g) White pepper
  • 1 tsp (5ml) Fresh lemon juice

Instructions:

  1. Place the 2 tbsp (28g) of unsalted butter in a medium saucepan over medium heat until it is foamy and bubbling.
  2. Whisk in the 2 tbsp (16g) of all purpose flour. Cook for 2 minutes until it smells nutty and looks like pale sand.
  3. Gradually stream in the 1.5 cups (355ml) of whole milk while whisking constantly.
  4. Continue whisking over medium heat for about 5 minutes until the sauce thickens and coats the back of a spoon.
  5. Stir in the 1/2 tsp (1.5g) garlic powder, 1/4 tsp (0.75g) onion powder, 1/4 tsp (1.5g) salt, and 1/8 tsp (0.3g) white pepper.
  6. Whisk in the 1 tbsp (15g) of Dijon mustard until the sauce turns a light golden hue.
  7. Remove the pan from the heat and stir in the 1/2 cup (45g) of freshly grated Parmesan.
  8. Keep stirring until the cheese has completely vanished into the sauce.
  9. Add the 1 tsp (5ml) of fresh lemon juice and give it one last whisk.
  10. Check for salt and pepper, then pour immediately over your chicken.