Looking to elevate your chicken cordon bleu from good to absolutely mind-blowing? The secret is all in the sauce! I’ve been making chicken cordon bleu for years, and trust me when I say that the perfect dijon cream sauce can transform this classic dish into something your family will beg you to make again and again.
Today, I’m gonna share my favorite methods for creating that rich, creamy, tangy sauce that perfectly complements the ham and Swiss cheese stuffed chicken. Let’s dive right in!
What Makes a Great Chicken Cordon Bleu Sauce?
The traditional sauce for chicken cordon bleu is a creamy dijon mustard sauce. This classic French-inspired sauce provides the perfect balance to the savory chicken, salty ham, and melty Swiss cheese.
A good chicken cordon bleu sauce should be
- Creamy and smooth in texture
- Rich but not overwhelming
- Tangy from the dijon mustard
- Well-seasoned to complement the chicken
The Basic Ingredients You’ll Need
You probably already have most of these ingredients in your kitchen right now
- Butter (usually 3 tablespoons)
- All-purpose flour (3 tablespoons)
- Milk (whole or 2% works best – about 2 cups)
- Dijon mustard (3-4 tablespoons)
- Freshly grated Parmesan cheese (about 1/3 cup)
- Salt and pepper
- Garlic powder (optional but recommended)
Step-by-Step: How to Make the Perfect Sauce
Making the sauce is actually pretty simple! Here’s my foolproof method:
1. Create the Roux Base
First things first, we need to make a roux – this is what gives our sauce its thickness.
- Melt 3 tablespoons of butter in a medium saucepan over medium heat.
- Once melted, add 3 tablespoons of flour and whisk constantly.
- Cook for about 1-2 minutes until the mixture begins to brown slightly and smells a bit nutty. This cooking step is important to eliminate any “starchy” flavor.
2. Add Milk and Thicken
This is where you need to pay attention
- Gradually whisk in 2 cups of milk. This is critical: add it slowly while whisking continuously to prevent lumps!
- Continue to whisk while the sauce cooks and thickens, about 3-5 minutes.
- You’re looking for a sauce that coats the back of a spoon – not too thick, not too thin.
3. Add Flavorings
Now for the fun part – adding all that delicious flavor:
- Stir in 3-4 tablespoons of dijon mustard. This adds that classic tangy flavor.
- Add 1/3 cup of freshly grated Parmesan cheese and stir until melted.
- Season with salt, pepper, and a teaspoon of garlic powder if using.
- Taste and adjust seasonings as needed.
Once the flavorings are added, there’s no need to continue cooking. Your sauce is ready to drizzle over your chicken cordon bleu!
Tips for the Perfect Sauce Every Time
I’ve made this sauce countless times, and these tips will help you avoid common pitfalls:
- Use freshly grated Parmesan: The pre-shredded stuff doesn’t melt as nicely and can make your sauce grainy.
- Whisk continuously: Especially when adding milk to prevent lumps from forming.
- Keep the heat medium: Too high and the sauce might scorch; too low and it won’t thicken properly.
- Don’t skip the roux-cooking step: This eliminates the raw flour taste.
- Use whole or 2% milk: Skim milk makes a thinner, less flavorful sauce.
Variations to Try
While the classic dijon cream sauce is my go-to, here are some delicious variations:
Lighter Version
- Use skim milk and increase the Parmesan to compensate for flavor.
- Add a splash of chicken broth for more flavor without the fat.
No-Mustard Version
Some people (especially kids) aren’t fans of mustard. If that’s the case:
- Skip the dijon mustard
- Add 2 teaspoons of red or white wine vinegar for brightness
- Increase the Parmesan cheese
- Consider adding some herbs like thyme or parsley
Spicy Version
- Add a dash of hot sauce or cayenne pepper
- Substitute some of the vinegar with Tabasco, Frank’s Red Hot, or your favorite hot sauce
How to Serve Your Chicken Cordon Bleu with Sauce
There are two main ways to serve chicken cordon bleu with the sauce:
-
Whole breasts with sauce on the side: This allows your guests to experience cutting into the chicken and watching the Swiss cheese ooze out. It’s quite a presentation!
-
Sliced with sauce drizzled on top: After the chicken has rested, cut it into 1/2-inch slices and arrange on plates. Drizzle the sauce over the top. This shows off the beautiful insides of the cordon bleu immediately.
Either way, make sure to spoon a generous amount of sauce – it’s what makes this dish special!
What to Do with Leftover Sauce
Sometimes I deliberately make extra sauce because it’s so versatile! Here are my top 3 ways to use leftover chicken cordon bleu sauce:
-
Dip for grilled cheese: Heat some of the sauce and use it as a dipping sauce for grilled cheese sandwiches – it’s amazing!
-
Sauce for salmon: Warm up the leftover sauce and drizzle it over grilled or baked salmon right before serving. The dijon flavor pairs beautifully with salmon.
-
Parmesan chicken bake: Substitute some of the mayonnaise in a parmesan chicken bake recipe with the leftover sauce. You can substitute up to 1/2 cup.
Perfect Side Dishes to Pair with Your Chicken Cordon Bleu
Since chicken cordon bleu with dijon sauce is rich and creamy, I like to balance it with lighter, fresher sides:
- Grilled romaine lettuce
- Garlic parmesan roasted asparagus
- Roasted butternut squash
- Grilled mushrooms
- Crispy prosciutto wrapped asparagus
Common Questions About Chicken Cordon Bleu Sauce
Q: Can I make the sauce ahead of time?
A: Yes! Store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to thin it back out.
Q: Why is my sauce lumpy?
A: This usually happens when the milk is added too quickly or the whisking isn’t constant. To fix a lumpy sauce, you can strain it or blend it with an immersion blender.
Q: Is this sauce gluten-free?
A: The traditional recipe uses wheat flour, but you can substitute with a gluten-free flour blend or cornstarch for thickening.
Q: Can I freeze this sauce?
A: I don’t recommend freezing cream-based sauces as they can separate when thawed. It’s best made fresh or stored in the refrigerator for a few days.
Final Thoughts
A good sauce can truly elevate your chicken cordon bleu from a regular weeknight dinner to a restaurant-quality meal. The combination of crispy chicken, salty ham, melty Swiss cheese, and this creamy dijon sauce is absolutely mouthwatering.
The best part? This sauce is so easy to make that once you try it, you’ll never go back to using canned soup or store-bought sauces again. Your family will think you spent hours in the kitchen, but it’ll be our little secret that this incredible sauce takes just minutes to prepare!
Give it a try the next time you make chicken cordon bleu, and I promise you’ll be hooked. Happy cooking!
