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A small bowl of creamy homemade chicken cordon bleu sauce, garnished with fresh parsley and ready to be served.

Creamy Dijon Homemade Chicken Cordon Bleu Sauce

This velvety, luscious Dijon cream sauce is the real star of Chicken Cordon Bleu. Rich with the flavor of Gruyère and sharp with a kick of good mustard, this simple, foolproof recipe creates a silky-smooth sauce that elevates chicken, vegetables, and pasta.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Sauce
Cuisine: French
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, preferably warmed
  • 1 cup Gruyère cheese, freshly shredded
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon Worcestershire sauce optional
  • Salt and freshly ground black pepper, to taste

Equipment

  • Medium saucepan
  • Whisk
  • Cheese grater
  • Measuring cups
  • Measuring spoons

Method
 

  1. Create the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Once bubbly, sprinkle in the all-purpose flour and whisk constantly for 60-90 seconds to form a smooth paste. This cooks out the raw flour taste.
  2. Whisk in the Milk: While whisking continuously, very slowly pour in the warmed milk, a little at a time. The mixture will seize up at first; keep whisking and adding milk until it becomes a smooth, creamy sauce. Bring to a gentle simmer, whisking, until it has thickened enough to coat the back of a spoon.
  3. Melt the Cheese: Turn the heat down to low. It is critical the sauce is not boiling. Add the shredded Gruyère a handful at a time, whisking until each addition is completely melted and incorporated before adding the next.
  4. Season to Perfection: Remove the saucepan from the heat. Whisk in the Dijon mustard, grated nutmeg, optional Worcestershire sauce, and a generous pinch of black pepper. Taste the sauce, then add salt as needed. Serve immediately.

Notes

Expert Tips: For a perfectly smooth sauce, use warmed milk and add it very slowly to the roux. Add the cheese off the heat or on very low heat to prevent it from becoming oily. Always taste before adding salt, as the cheese and mustard are already salty.
Ingredient Swaps: Swiss cheese can be used instead of Gruyère. Half-and-half can replace whole milk for a richer sauce. Stone-ground mustard can be substituted for Dijon. For a gluten-free version, use a gluten-free all-purpose flour blend.
Gourmet Variations: For added depth, sauté a minced shallot in the butter and deglaze with 1/4 cup of dry white wine before adding the flour. Stir in fresh herbs like chives or parsley at the end. Add a pinch of cayenne pepper for a touch of heat.