Chicken Cordon Bleu Sauce

A spoon drizzles sauce over sliced, breaded rolled chicken on a white plate with a side of dipping sauce.

This creamy Chicken Cordon Bleu Sauce is rich, buttery, and loaded with the savory flavors of Dijon mustard, parmesan cheese, and a hint of honey. It’s the perfect finishing touch for crispy chicken and more!

Course Sauce

Cuisine French

Keyword Chicken Cordon Bleu Sauce

Prep Time 8

Total Time 8

Servings

Calories 936kcal

Author Katie Cooksey

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup chicken stock + more to thin out if needed
2 tablespoons dijon mustard
2 tablespoons honey
1/2 cup parmesan cheese freshly grated
3/4 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste

Instructions

Place a small saucepan over medium heat.
Add butter and flour, whisking to combine. Cook for 2-3 minutes, whisking frequently.
Whisk in milk and chicken stock and allow to just come up to a boil before removing from heat. If sauce is too thick for your liking, add more stock.
Whisk in dijon mustard, honey, and parmesan cheese. Season with salt and black pepper to taste.
Place into a small jar or serving dish and refrigerate until read to use as desired.
Reheat in saucepan or microwave before serving.

Video

Notes

Storage Instructions

Make ahead: You can make this sauce up to 3 days in advance. Store it in an airtight container in the fridge.
Reheat: Gently warm it in a saucepan over low heat or microwave in short bursts, stirring in between.
Freeze: Technically yes, but it’s not ideal. The texture might get a little weird after thawing, so it’s best enjoyed fresh or refrigerated.

Nutrition