Sauces & Condiments
This Applebee's dumpling sauce recipe delivers that signature creamy, savory tang you crave with every bite of chicken and dumplings. The secret lies in a velvety onion-garlic base thickened with butter and flour, then elevated with cream cheese for that signature richness.
I’ve replicated the restaurant version at home—no shortcuts, just the real deal.
The magic happens in the roux: cooking butter and flour creates a smooth, thick foundation that won’t break when mixed with broth. Garlic and onion powder infuse deep, aromatic layers, while a splash of lemon juice brightens the sauce just enough to balance the creaminess.
This isn’t just a dip—it’s the star of your meal.
What sets this sauce apart is its versatility. Use it for dipping, drizzling over biscuits, or even as a creamy glaze for roasted vegetables. The texture stays luscious whether served warm or at room temperature, making it perfect for meal prep.
No more settling for store-bought—this is the real thing.
With just 10 minutes of active prep and simple pantry staples, you’ll have a sauce so good, even Applebee’s regulars won’t notice the difference. Let’s get started—your taste buds are about to thank you.
Ingredients for applebee's dumpling sauce
Nine simple ingredients transform into that iconic creamy, savory Applebee's sauce—no shortcuts.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth sauce |
| Granulated Onion Powder 🧅 | 1 tbsp | For deep onion flavor |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Dry Chicken Broth 🍗 | 1 tbsp | Low-sodium preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat for richness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for thickness |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The butter and flour are your foundation—use unsalted butter so you control the seasoning. Bob's Red Mill flour works perfectly, but any all-purpose will do. The key is cooking the roux until it's golden but not browned—this gives that velvety texture. I always grab my spices from Penzeys for that extra punch, but the grocery store stuff works fine. The chicken broth powder? Knorr or Lawry's are my go-tos—they dissolve smoothly and add that savory depth without overpowering.
No cream cheese? Substitute sour cream or Greek yogurt at the same amount, but the sauce won't be quite as rich. Short on heavy cream? Half-and-half or whole milk works in a pinch, though it'll be slightly lighter. Want to make this dairy-free? Swap the butter for vegan butter and the cream cheese for Kite Hill almond milk cream cheese. The lemon juice is non-negotiable—it brightens the whole sauce and balances the richness. If you're out, a splash of white wine vinegar does the trick.
This sauce keeps beautifully—5 days in the fridge sealed in a jar, or 3 months in the freezer. I like to make a double batch because it disappears fast. For meal prep, portion it into small containers—perfect for drizzling over dumplings, biscuits, or even roasted veggies. If it thickens too much when chilled, just stir in a splash of warm water or milk to loosen it up. Trust me, the leftovers taste even better the next day.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it’s basically foolproof—I’ve made it with whatever was already in my cupboard. No specialty ingredients, no fancy techniques, just butter, flour, and those little jars of onion and garlic powder that somehow make everything taste better.
- Rich Without Effort: That buttery roux and dry chicken broth combo? It’s like a hug in sauce form. The moment it thickens and coats your spoon, you’ll understand why I keep a jar of this in my freezer—it’s that good.
- Game Day Ready: Between us, this is my secret weapon for game nights or lazy Sundays. Dump it over mashed potatoes, toss it with roasted veggies, or even drizzle it on grilled chicken—it turns ordinary meals into something special without extra work.
- Budget-Friendly Luxury: I’ve made this for under $3 per serving, and it feels like a restaurant-quality treat. The flour and broth stretch far, so I can feed my family or save leftovers for next week’s quick lunches—no waste, all flavor.
Step-by-step instructions for Applebee's dumpling sauce recipe
Here's the method to recreate that signature creamy, onion-packed sauce at home.
Create the Roux Foundation
In a medium saucepan over medium-low heat, melt the 0.5 cup unsalted butter completely, stirring occasionally. Once fully melted, immediately whisk in the 0.5 cup all-purpose flour all at once. The mixture will thicken noticeably as it cooks.
Keep stirring constantly with a wooden spoon for 2-3 minutes until the roux turns a light golden color and smells nutty. This step is crucial—it forms the velvety base of your sauce. If it starts to darken too quickly, reduce the heat slightly. The roux should look like thick paste but still be smooth, not grainy.
Build the Flavor Base
With the roux still on medium-low heat, gradually sprinkle in the 1 tablespoon granulated onion powder and 1 teaspoon garlic powder, whisking continuously to prevent clumping. Cook for 1-2 minutes until the powders are fully incorporated and the mixture smells deeply aromatic.
Next, stir in the 1 tablespoon dry chicken broth and let it simmer for 30 seconds to bloom the flavors. This step might seem small, but it's where the sauce develops its signature depth. The broth helps dissolve the powders completely and adds a subtle savory note that balances the richness.
Add Cream Cheese for Richness
Reduce the heat to low and begin adding the 8 oz cream cheese in small chunks, whisking vigorously after each addition. The cream cheese needs to melt completely and blend smoothly into the mixture. I like to add it gradually—this prevents the sauce from curdling or becoming too thick too quickly.
Continue whisking for 1-2 minutes until the cream cheese is fully incorporated and the sauce becomes smooth and glossy. You should see the sauce start to thicken noticeably. If it looks too stiff, we'll adjust it in the next step. The sauce should be thick enough to coat the back of a spoon but still pourable.
Finish with Cream and Seasonings
Pour in the 0.5 cup heavy whipping cream and the 1 tablespoon lemon juice, whisking constantly until fully combined. The lemon juice brightens the sauce and cuts through the richness of the cream cheese. Add the 0.5 teaspoon salt and 0.25 teaspoon black pepper, then taste and adjust the seasoning if needed.
Simmer the sauce gently for 2-3 minutes on low heat, stirring occasionally, until it reaches your desired consistency. If it's too thick, whisk in 1-2 tablespoons of hot water at a time until it's smooth and pourable. The sauce should be thick enough to cling to dumplings but still flow nicely when drizzled.
Cool and Serve
Remove the sauce from heat and let it cool for 5 minutes, stirring occasionally. This resting period allows the flavors to meld completely and the sauce to thicken slightly as it cools. The texture should be velvety and smooth, with no lumps or graininess.
Serve immediately over your favorite dumplings, or store in an airtight container in the refrigerator for up to 5 days. When reheating, warm gently on the stove over low heat, stirring frequently to prevent scorching. This sauce is the perfect complement to crispy fried dumplings—creamy, tangy, and packed with savory depth.
Pro Tips For Making Applebee'S Dumpling Sauce
- STIR CONSTANTLY FIRST 2 MINUTES: I learned this the hard way—skipping the initial stir leads to lumps that no amount of later mixing will fix. Once you add the flour to the butter, keep that spoon moving until the mixture turns from grainy to smooth and starts pulling away from the pan edges.
- USE COLD BUTTER: This isn’t the prettiest method, but it’s the tastiest. Cut that unsalted butter into small cubes and let it sit in the fridge for 10 minutes before adding it to the pan. Cold butter melts slower, giving you more time to cook out the raw flour taste before the sauce thickens.
- MEASURE DRY BROTH ACCURATELY: That packet of chicken broth might look like a little goes a long way, but resist the urge to eyeball it. Use a kitchen scale or measuring spoon—too much broth turns your sauce into a thin, flavorless glaze, while too little makes it taste like dust.
- TOAST THE FLOUR FIRST: Skip the crowding, but don’t skip this: Cook the flour in the butter for 30 seconds before adding liquid. The nutty aroma that develops? That’s the thing that makes this sauce taste like Applebee’s and not just a generic roux. Just don’t walk away—watch it like a hawk.
Serving suggestions for this applebee's dumpling sauce
Dumpling Dippers
This sauce isn't just for chicken and dumplings—it's a game-changer for crispy fried appetizers. Serve it warm in a small ceramic bowl with Applebee's-style chicken tenders or beer-battered onion rings for that signature restaurant experience. The creamy texture clings perfectly to fried foods, making every bite irresistible. 🍗
Biscuit Upgrade
Turn your next brunch into a showstopper by drizzling this sauce over flaky buttermilk biscuits fresh from the oven. The savory onion and garlic flavors cut through the richness of the cream cheese, creating a balance that's pure comfort food.
I like to add a sprinkle of chopped chives for freshness and color. 🧁
Roasted Veggie Glaze
Don't limit this sauce to fried foods—it's fantastic as a glaze for roasted Brussels sprouts or carrots. Toss your veggies in 2 tablespoons olive oil, roast until tender, then drizzle with warmed sauce. The tangy creaminess elevates simple vegetables into a restaurant-worthy side. 🥕
Breakfast Star
Start your day right by using this sauce as a savory pancake or waffle topping. The creamy texture pairs surprisingly well with maple syrup and crispy bacon. For extra decadence, add a dollop of whipped cream and a pinch of smoked paprika. It's like dessert meets breakfast! 🥞
Meal Prep Hack
Make a double batch and store it in small glass jars for easy meal prep. Portion it out for quick dipping sauces throughout the week—perfect for homemade dumplings, fried chicken, or even soft pretzels.
The sauce keeps well in the fridge for 5 days, so you'll always have that Applebee's flavor on hand. ❄️
Dessert Twist
Yes, you read that right! This sauce can be a sweet and savory dessert dip for cinnamon sugar donut holes or apple slices. The tangy creaminess balances the sweetness beautifully.
Just add 1 teaspoon cinnamon and 1 tablespoon honey to the cooled sauce for a dessert version that's sure to impress. 🍏
Nutrition facts
Frequently asked questions
Can I make this sauce without cream cheese?
Yes, but the texture will be lighter. Substitute 8 oz sour cream or Greek yogurt for the cream cheese, but expect a slightly thinner consistency. For a closer match, blend ½ cup sour cream + ¼ cup mayonnaise to mimic the richness. The sauce will still taste delicious, just less velvety.
Why did my sauce get grainy?
Graininess usually happens when the roux cooks too long or when cream cheese isn't fully melted. For a smooth sauce, whisk constantly while adding the cream cheese and keep heat on low. If it happens, blend the cooled sauce briefly with an immersion blender. The key is patience—don't rush the roux stage!
How can I adjust the sauce for dipping vs. drizzling?
For dipping (like with fried chicken), keep it thicker—simmer longer or add 1 extra tablespoon flour to the roux. For drizzling (over dumplings or veggies), thin it with 1-2 tablespoons warm water or milk until it flows smoothly. Test consistency by spooning it—it should coat the back but still pour easily.
Can I make this sauce ahead of time?
This sauce tastes even better the next day. Store it in an airtight container in the fridge for up to 5 days. When reheating, warm gently on the stove over low heat, stirring frequently to prevent scorching. The flavors meld beautifully overnight. For longer storage, freeze for up to 3 months—thaw in the fridge and reheat slowly.
What's the secret to making it extra creamy?
The secret lies in the roux and cream cheese. Cook the roux to a light golden color (not brown) for maximum creaminess, and use full-fat cream cheese and heavy cream. For extra decadence, whisk in 1 tablespoon cold butter at the end. The lower the heat when adding cream cheese, the smoother the final texture.