Gorgonzola Sauce is a rich and decadent sauce made with minced shallots, crumbled blue cheese, and cream. It comes together easily after a quick reduction on the stovetop, and is perfectly served alongside steak, pasta, gnocchi and more!
GORGONZOLA SAUCE INGREDIENTS
- Shallots – Gorgonzola Sauce begins with a shallot. Shallots are in the onion family but are a little more delicate in flavor than their onion cousins, with notes of garlic. If you don’t have a shallot on hand, you can sub a 1/4 cup of finely minced red onion and a clove of garlic in its place.
- Cream – The base of this rich and creamy sauce is none other than heavy whipping cream, and it’s best not to substitute other dairy products in its place. The cream will undergo a 10-minute reduction over medium-high heat and won’t scald, whereas milk or half-and-half most definitely would.
- Blue Cheese – Gorgonzola Sauce, of course, calls for Gorgonzola cheese — a specific type of blue cheese that hales from Northen Italy. If you are a newbie to blue cheese, you may want to stick with a young Gorgonzola. If you’re no stranger when it comes to the stinky blue 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.
- Grated Parmesan
- Vinegar – White wine vinegar brightens up this decadent sauce by adding a nice touch of tang and acidity to the mix. You could also use red wine, tarragon, or white vinegar in its place.
- Herbs and Seasoning – Lastly, Kosher salt, black pepper, and freshly minced chives round out the sauce. Note, the chives are optional, but they do add a lovely note of freshness to Gorgonzola Sauce.
HOW TO MAKE GORGONZOLA SAUCE
- Sauté the Shallot – You’re going to be working with 2 cups of heavy whipping cream, so be sure to start with a saucepan that will house that much liquid. Then, either melt the butter or warm the oil over medium heat, add the shallot, and cook until softened. Watch your heat — shallots have a tendency to burn easily.
- Reduce the Cream – Once the shallot has softened, add the cream and increase the heat. 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 find you need to reduce the heat slightly to keep the mixture from boiling over.
- 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!
USES FOR GORGONZOLA SAUCE
Gorgonzola Sauce is more than just a steak sauce! Pour it over penne, farfalle, or fusilli pasta, toss it with potato gnocchi, or serve it alongside other meats like roasted chicken or pork.
Use this Gorgonzola Sauce to complement any of the following recipes!
5 MORE SAUCE RECIPES YOU’LL LOVE
- Easy Blender Béarnaise Sauce is like Hollandaise sauce on steroids, amped up with fresh tarragon and perfect for topping both vegetables and beef!
- Chimichurri Sauce is a quick blend of parsley, cilantro, jalapeños, and lime! Use it to top proteins, as a salad dressing, and can even be used as a marinade!
- Creamy Horseradish Sauce is great for steak night! Featuring just a few simple ingredients like prepared horseradish and sour cream.
- Creamy Pesto Sauce is an easy, no-cook sauce that can be used to coat pasta or add flavor to your favorite proteins!
- Marinara Sauce is made easy with a quick simmer of canned tomatoes, onions, garlic, and more!
A rich and decadent Gorgonzola Sauce made with minced shallots, crumbled blue cheese, and cream! Serve alongside steak, pasta, gnocchi and more.
- 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
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon freshly minced chives (optional)
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!