In just 20 minutes, this decadent Gorgonzola Sauce Recipe instantly elevates any steak or pasta night in--not to mention it's a blue cheese lover's dream!
We adore a gorgeous, perfectly cooked filet on its own, but nothing upgrades steak night like this fancy blue cheese sauce with its creamy, rich, silky texture. It cloaks pasta and steak in all the right ways. And the best news ever? It only takes 20 minutes from start to finish, requires minimal prep, and minimal ingredients.
This blue cheese sauce is equally delicious on pasta and gnocchi. Master it once, use it three delicious ways! If you want more of a dip consistency, head on our to our blue cheese dip for your buffalo wings and veggie pairing.
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Why This Recipe Works
Recently, we served this recipe leftover and reheated it alongside grilled ribeye steaks, and the crowd still went wild! It's also a really quick way to elevate quick and easy steak dinners like air fryer filet mignon.
The thing you'll love the most about this recipe is its simplicity. It doesn't require any flour or roux, and it's not a bechamel sauce. It's a reduction, making it beyond easy for those who may be a bit inexperienced in the kitchen and an absolute cinch for those who are.
Thanks to heavy whipping cream and its ability to withstand heat, this is foolproof sauce just like our Lobster Ravioli Sauce--add that one to your must-make list too!
Ingredients and Substitutions
- Blue Cheese | Gorgonzola cheese hails from Northern Italy. Italian cuisine, anyone? If you are new to blue cheese, you may want to stick with a young Gorgonzola. If you love it and you just can't get enough, feel free to go for an aged Gorgonzola. CastelloCheese.com suggests Roquefort or even a strong Blue Stilton as an acceptable substitute.
- Shallots | Shallots are in the onion family but are a little more delicate in flavor with notes of garlic. You can sub a ¼ cup of finely minced red onion and a garlic clove if you don't have a shallot.
- Cream | This rich and creamy sauce's base is heavy whipping cream. Don't sub in other dairy for the cream. The cream will undergo a 10-minute reduction over medium-high heat and (because of its high fat content) won't scald, whereas milk or half-and-half most definitely will.
- Grated Parmesan | This cheese adds a nutty note to the sauce and rounds out the flavors well. If you don't have any Parmesan on hand, you can leave it out entirely.
- Vinegar | White wine vinegar brightens up this decadent sauce by adding a nice touch of tang and acidity. You can also use red wine, tarragon, or white vinegar in its place.
- Herbs + Seasoning | Kosher salt, black pepper, and freshly minced chives round out the sauce. The chives are optional, but they add a lovely fresh note to Gorgonzola sauce. If you go the chive route and have leftovers, put them to good use in our homemade tartar sauce!
How to Make Creamy Gorgonzola Sauce
Sauté the Shallot | You'll be working with 2 cups of heavy whipping cream, so be sure to start with a saucepan that will hold that much liquid. Then, melt the butter or warm the oil over medium heat, add the shallot, and cook until softened. Watch your heat—shallots tend to burn easily.
Reduce the Cream | Add the cream and increase the heat once the shallot has softened. You want the cream to rapidly boil for about 10 minutes or so. This will reduce and thicken the cream, creating a luxurious and velvety base for your Gorgonzola sauce! You may need to reduce the heat slightly to keep the mixture from boiling.
Stir in Remaining Ingredients | To finish the sauce, remove it from the heat and stir in the blue cheese, Parmesan, vinegar, salt, pepper, and chives.
Then, it's time to serve and enjoy!
If you love to experiment with sauces for your steaks, we can't get enough of prime rib au jus!
Ways to Spruce Up Gorgonzola Sauce
Herbs are a great way to spruce up a Gorgonzola sauce at home. We love the subtlety of fresh chopped chives, but here are a few other options to play chef:
Rosemary | Add a piney, woodsy aromatic to your sauce with a teaspoon of fresh chopped rosemary.
More Garlic | We are fans of big garlic flavor -- just ask our addictively delicious Alfredo Sauce. If you're a garlic lover, feel free to add up to 4 cloves of minced garlic to start.
Caramelized Onion | Blue cheese and caramelized onions have a lovely joint flavor profile. You can kick off your sauce with a caramelized onions (rather than shallow and garlic) and go from there.
Crushed Peppercorns | Take a note from our peppercorn sauce and delve into the delicious world of spice. Once you've got the garlic and shallot underway, add up to 2 tablespoons of crushed peppercorns to the sauce.
How to Store Gorgonzola Sauce
Keep | Keep gorgonzola sauce refrigerated for up to 3 days. This sauce is too dairy-heavy to freeze and reheat well.
Reheat | It's best to reheat this sauce over low heat on the stovetop rather than the microwave. Transfer it to a saucepan over medium-low heat and stir often until heated through.
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Gorgonzola Sauce
Ingredients
- 1 tablespoon unsalted butter or olive oil
- 1 shallot, minced
- 2 cups heavy cream
- 4 ounces crumbled Gorgonzola cheese (or blue cheese of your liking)
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon white wine vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon freshly minced chives (optional)
Instructions
- In a medium-sized saucepan over medium heat, melt the butter (or heat the oil). Then, add the shallot and cook for 2 minutes, stirring often.
- Add the cream and increase the heat to medium-high. Simmer rapidly for about 10 minutes, stirring occasionally and allow the mixture to thicken and reduce slightly. Reduce the heat as necessary to keep from boiling over.
- Remove from the heat and stir in the blue cheese, Parmesan, vinegar, salt, pepper, and chives. Serve and enjoy!
Nutrition
Shivani Raja says
Love how easy this recipe is!
Rachael says
Yuuuuuuum! I could just eat this sauce with a spoon.. delicious!
Raia Todd says
I've never made Gorgonzola Sauce. It looks delicious on that steak!
Suzy says
I am drooling over this sauce! Gorgonzola is one of my all time favorite types of cheese! It's so good on steak!
Taylor Kiser says
This is so easy to make at home! A delicious sauce for so many different things!
Traci says
Yummm girl! This recipe is sheer decadence...super easy too! Thanks for sharing! 🙂
Maayke says
I LOVE sauces with cheese! Can't wait to try this one. Pinned it for later! Thank you for sharing.
Patty at Spoonabilities says
I am drooling over this! Gorgonzola is one of my favorite cheeses. I love it in any way, shape or form, and am in love with this recipe!
Irina says
I just love your recipe without even making it! This sauce sounds so delicious! Will make it for sure! Thanks for sharing.
Sara Welch says
What a perfectly rich and smooth sauce! Looking forward to enjoying this on some steak tonight! Yum!
Andrea Metlika says
I could eat this by the spoonful. It looks so good and sounds delicious.
Danielle says
I've just enjoyed Gorgonzola Beans Stir-Fry and was wondering what else I can make with it. This sauce is just perfect - I am really looking forward to trying it!
Erika says
What an amazing sauce! I definitely need to give this a try.
Jessica Formicola says
My family absolutely love this sauce! Not only do we use it for steak, but so many other things, too! Thanks for sharing the recipe!
Toni says
This is SO good!! I love how easy this is to make!
Amanda says
I'm so in love with this sauce! It couldn't be easier to make, and it gives any steak a seriously fancy and delicious boost.
Shannon K says
I’m curious about making this ahead of time? Does it refrigerate well?
Kelly Anthony says
You might see some separation during the reheating process because of the fat content, but otherwise, it should be totally fine to make a day or two in advance!
Jon says
Exquisite. Change... nothing! And Kelly's admonition about the cream (vs. half & half or milk) is spot-on. For those averse to a pint of cream, please remember that this is service for ten.
Erika says
This Gorgonzola sauce looks heavenly. I would love to top my steak with this sauce!
Andrea Metlika says
This is my favorite sauce for steak. I cannot wait to make this myself and slather it all over my steak!
Nicole Triebe says
Oh my goodness I'm drooling! I feel like I could eat this sauce with a spoon!
Cindy says
We have been doing so much cooking during quarantine. We have been involving the kids in the process. They help us pick recipes, and make them. They have been loving trying new foods and new ways to make foods! We made this sauce today and it was a HIT. I LOVE gorgonzola so I was pretty excited! The kids loved the flavor too!
Jessica Formicola says
I made this sauce for Mother's Day dinner last night and it was excellent! Thanks so much for sharing the recipe!
Rane'e says
Fabulous addition to rib eye steak! My whole family loves this recipe. Thanks!
Rane'e says
Amazing sauce! My family can't eat steak without it anymore. It freezes well also.
Kelly Anthony says
Thank you so much 🙂
Tim says
I just made this sauce and it now one of my favorites. I should have reduced the cream a bit more and used a larger pan, but still very good and easy.
Brittany says
How long does this sauce keep in the fridge? Or can you freeze it?
Kelly Anthony says
I would not recommend freezing this sauce. You can keep it in the fridge for up to 4 days! 🙂
Paul Doner says
A fantastic sauce. I add in tenderloin tips and mushrooms and serve over Pappardelle. A great meal.