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 ¼ 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.
For other delicious, savory sauces, try our Lobster Ravioli Sauce and Peppercorn 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!
For another delicious sauce recipe, try our Cheese Sauce for Broccoli!
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 (or our Bearnaise 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
- ½ teaspoon white wine vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon freshly minced chives (optional)
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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.
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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.
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Remove from the heat and stir in the blue cheese, Parmesan, vinegar, salt, pepper, and chives. Serve and enjoy!
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! 🙂