This Chicken Cordon Bleu Sauce is perfectly creamy, ready in under 15 minutes, and made by simply cooking butter with garlic, flour, and milk, and then seasoning with mustard, Parmesan cheese, and a pinch of thyme.
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Whenever my dad made Chicken Cordon Bleu growing up, I knew it was going to be a special night.
While the crispy and salty chicken stuffed with ham slices and Swiss cheese was fabulous…it was THIS creamy dijon mustard-based sauce that made it.
And what’s even more amazing about it? It tastes like something you’d get at a fancy restaurant but is SO quick and simple. In fact, it’s ready in a mere 15 minutes!
Easy to make, Delicious recipe and fast! So good 👍
– Laura
Ingredient Notes
My specific ingredient notes and tips are listed below. Please see the recipe card for more detailed ingredient amounts and instructions.
- Butter. I always have salted on hand, but feel free to use unsalted and adjust to taste.
- Garlic. Make sure this is super finely minced as it will incorporate more easily into the sauce. (I use a garlic press for this!)
- Dijon mustard. While yellow will work, the flavor will NOT be the same, so stick with Dijon for the smoothest bite.
- Milk. Whole milk will give you the creamiest sauce, but 2% milk can also work.
- Flour. Both all-purpose and a gluten-free 1-to-1 blend will work great.
- Parmesan cheese. Freshly shredded or grated parmesan is best since it will melt into the sauce more easily. Pre-shredded or grated cheeses tend to have an anti-caking agent that prevents that beautiful melt.
- Thyme. Fresh is best here, but dried can be subbed if needed. Just make sure to decrease the amount used by 1/3-1/2.
How to Make Chicken Cordon Bleu Sauce
Please see the recipe card below for more detailed directions and ingredients amounts.
Step 1: Cook the butter and garlic.
Heat a small saucepan over medium heat. Drop in 1 tablespoon of butter and let it melt. Add in minced garlic and continue cooking for another 30 seconds, until it’s fragrant.
Step 2: Add the flour.
Quickly sprinkle 1 tablespoon of flour over the butter and garlic. Use a whisk to stir it in so it’s well incorporated.
Step 3: Pour in the milk.
Slowly add the milk into the flour-butter mixture. Do this a couple of tablespoons at a time, whisking well and allowing it to thicken after each addition.
Step 4: Mix in the cheese, mustard, and thyme.
Once the sauce is thick and creamy, pour in the cheese, mustard, salt, pepper, and thyme. Stir well until it is smooth.
Meal Prep and Storage
- To Prep-Ahead: You can easily make this sauce a day or two before you need it, just keep it in an airtight container in the fridge. Then, warm it back up on the stove.
- To Store: Keep leftovers in the refrigerator in an airtight container for up to 4 to 5 days.
- To Freeze: It is not recommended to freeze this sauce as it will separate upon thawing.
- To Reheat: To warm up the sauce, place it back in a saucepan and heat on low, whisking until it is smooth and warm. If needed, add a little more milk.
FAQs
Absolutely! This will give it a really luxurious, creamy texture that will be delicious!
Cordon Bleu sauce is made with a butter and garlic base, then flour and milk are added to thicken it. It is then seasoned with Dijon mustard, Parmesan cheese, and herbs to create a decadent sauce.
Cordon Blue is a term from France that literally means blue ribbon. It signifies a well-prepared dish.
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Chicken Cordon Bleu Sauce Recipe
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Ingredients
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 1 garlic clove finely minced
- ½-¾ cup whole milk
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt to taste
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon finely chopped fresh thyme
Instructions
- Add butter to a small saucepan over medium heat. Once melted, add the garlic and continue cooking for 30 seconds, or until fragrant.1 tablespoon salted butter, 1 garlic clove
- Sprinkle in the flour and whisk until combined. Slowly begin adding in ½ cup of the milk, 2-3 tablespoons at a time, whisking well after each addition. Stir in the cheese, mustard, salt, pepper, and thyme until smooth. Add additional ¼ cup milk, one tablespoon at a time, until your desired consistency is reached.1 tablespoon all-purpose flour, ½-¾ cup whole milk, ¼ cup grated Parmesan cheese, ½ teaspoon salt, 1 ½ teaspoons Dijon mustard, ½ teaspoon finely chopped fresh thyme
- Serve with chicken cordon bleu and enjoy!
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Video
Notes
- Garlic. Make sure this is super finely minced as it will incorporate more easily into the sauce. (I use a garlic press for this!)
- Dijon mustard. While yellow will work, the flavor will NOT be the same, so stick with Dijon for the smoothest bite.
- Milk. Whole milk will give you the creamiest sauce, but 2% milk can also work.
- Parmesan cheese. Freshly shredded or grated parmesan is best since it will melt into the sauce more easily.
- Thyme. Dried can be subbed. Decrease the amount used by 1/3-1/2.
- To Prep-Ahead: You can easily make this sauce a day or two before you need it, just keep it in an airtight container in the fridge. Then, warm it back up on the stove.
- To Store: Keep leftovers in the refrigerator in an airtight container for up to 4 to 5 days. It is not recommended to freeze this sauce. To warm up the sauce, place it back in a saucepan and heat on low, whisking until it is smooth and warm. If needed, add a little more milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Dijon Cream Sauce
Of course, Chicken Cordon Bleu is the perfect pair for this sauce.
But, it would also be delicious with other chicken or pork dishes. Try it with this Spatchcock Chicken. Or, dip these Air Fryer Chicken Nuggets in it.
You can even drizzle it over Bacon Wrapped Asparagus or Air Fryer Broccoli.
Great recipe! Excellent taste! Was easy to create and also to remember. I was eating my Cordon Bleu plain because I was intimidated by having to make a sauce. With this recipe I have gotten over the dreadful thoughts of having to make a sauce. I’ll be making this every time I have Cordon Bleu. Thank you for the simplicity, deliciousness, and assistance.
Yay! So happy to hear you enjoyed the recipe! The sauce makes the dish. Thanks so much for taking the time to leave a comment!
Delicious and easy to make
Yay! So happy to hear you enjoyed the recipe, Tara! Thanks so much for taking the time to leave a comment and rating!
This sauce sounds so good. Do you use dry grated parmesean or do you grate it yourself or use packaged?
You can either grate it yourself or use packaged! If using packaged, just make sure it doesn’t have any anti-caking agents in it so it melts nicely 🙂
Sauce was very good
Tried this today was wonderful
Yay! So happy to hear you enjoyed the recipe, Kiana! Thanks so much for taking the time to leave a comment and rating!
Easy to make, Delicious recipe and fast! So good 👍
Yay! So happy to hear you enjoyed the recipe, Laura! I also love how easy and quick this is. Thanks so much for taking the time to leave a comment and rating!
Nice
Yay! So happy to hear you enjoyed the recipe, Nora! Thanks so much for taking the time to leave a comment and rating!
To keep the sauce pourable, I had to add a lot more milk than 1/2 cup – more like 1 cup+. Loved the results! DEFINITELY do not use yellow mustard!