This delicious Gorgonzola Cream Sauce comes together in just 15 minutes. It's a game-changer for steak, pasta, or even as a decadent dip for game day snacks.
This Gorgonzola Cream Sauce has become a staple in our kitchen. We love pouring it over steak, pasta, roasted potatoes, and chicken. It adds a rich, tangy flavor to any dish.
Our favorite way to enjoy this sauce is as a game day snack. We pour it over crispy chips, then add a drizzle of buffalo sauce and a sprinkle of green onions. It's always a hit with friends and family, and it disappears in no time!
This sauce comes together in just 15 minutes. The combination of creamy gorgonzola, shallots, and a hint of Dijon creates a flavor that tastes like it took much longer to prepare.
We bet this Gorgonzola Cream Sauce will become a go-to recipe in your house too. It's amazing over pasta, perfect for jazzing up steak or chicken, and makes a great dipping sauce for roasted potatoes or breadsticks.
Ingredient Notes
- Heavy cream - This is the base of our sauce. You could use half-and-half for a lighter version, but the sauce won't be as rich.
- All-purpose flour - Just regular flour to help thicken the sauce.
- Gorgonzola - We love the strong flavor of gorgonzola, but you could substitute with a milder blue cheese if you prefer.
- Shallot - Adds a subtle onion flavor. If you don't have shallots, you can use a quarter of a small onion instead.
- Garlic - Fresh is best, but pre-minced garlic works in a pinch.
- Butter - We use unsalted, but salted is fine too.
- Dijon mustard - Adds a nice tang to balance the richness. Whole grain mustard would work too if that's what you have on hand.
How to make Gorgonzola Cream Sauce
- Prep your ingredients: Start by crumbling the gorgonzola cheese if it's not already crumbled. Finely mince the shallot and garlic. Measure out your heavy cream and flour.
- Start the base: Heat a small saucepan over medium heat. Add the butter and let it melt completely. Once melted, add the minced shallots and garlic. Cook for about 1 minute, stirring frequently to prevent burning. The shallots should become translucent and fragrant.
- Prepare the cream mixture: While the shallots and garlic are cooking, whisk the flour into the heavy cream in a separate bowl or measuring cup. This helps prevent lumps from forming in your sauce. Make sure the flour is fully incorporated into the cream.
- Combine and simmer: Add the cream and flour mixture to the saucepan with the shallots and garlic. Stir in the dijon mustard and crumbled gorgonzola. Bring the mixture to a gentle simmer, stirring constantly.
- Thicken the sauce: Continue to simmer the sauce, stirring often, until the gorgonzola has completely melted and the sauce has thickened to your desired consistency. This usually takes about 5-7 minutes. The sauce should coat the back of a spoon when it's ready.
- Serve: Your Gorgonzola Cream Sauce is now ready to serve! Pour it immediately over your chosen dish - whether that's steak, chicken, pasta, roasted potatoes, or even chips for a decadent snack. The sauce will continue to thicken as it cools, so serve it while it's hot for the best consistency.
Expert Tips
- Room temperature cheese melts more easily. Take your gorgonzola out of the fridge about 30 minutes before you start cooking.
- If your sauce gets too thick, thin it out with a splash of milk or cream. If it's too thin, let it simmer a bit longer.
- For a smoother sauce, you can blend it with an immersion blender after cooking. This breaks down any remaining cheese chunks.
- The sauce thickens as it cools. If you're not serving immediately, you might want to make it a little thinner than you think you need.
- If you're serving this over pasta, reserve some pasta cooking water. You can use this starchy water to thin the sauce if needed when you mix it with the pasta.
- Don't have gorgonzola? Other blue cheeses like Roquefort or Stilton work well too.
What to Serve with Gorgonzola Cream Sauce
This versatile sauce pairs well with so many dishes! Here are some of our favorite ways to use it:
- Steak: Drizzle over a grilled ribeye, sirloin, or beef tenderloin for a decadent twist on steak night.
- Pasta: Toss with fettuccine or penne, adding some chopped walnuts and fresh arugula for extra texture and flavor.
- Chicken: Pour over grilled or roasted chicken breasts for an easy weeknight dinner upgrade.
- Roasted vegetables: Use as a dipping sauce for roasted potatoes, carrots, or Brussels sprouts.
- Loaded potato chips: Pour over crispy potato chips, add a drizzle of buffalo sauce, and sprinkle with chopped green onions.
- Burger topping: Use as a luxurious spread on gourmet burgers. I love this sauce on a burger with caramelized onions and mushrooms!
- Baked potatoes: Spoon over hot baked potatoes along with some crumbled bacon.
Storage Recommendations
This Gorgonzola Cream Sauce is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled.
To reheat, warm gently in a saucepan over low heat, stirring frequently. You may need to add a splash of milk or cream to thin it back to the desired consistency.
Avoid microwaving as this can cause the sauce to separate. We don't recommend freezing this sauce as dairy-based sauces can become grainy when thawed.
📖 Recipe
Gorgonzola Cream Sauce
Ingredients
- 1.5 cups heavy cream
- 5 oz. gorgonzola
- 4 teaspoon all-purpose flour
- 1 small shallot minced
- 1 clove garlic minced
- 1 T butter
- 1 t dijon
Instructions
- Heat a small skillet over medium heat. Melt butter, then add shallots and garlic. Cook for 1 minute.
- Whisk flour into heavy cream, then add to the skillet with the shallots and garlic. Stir to combine.
- Add dijon and gorgonzola. Bring to a simmer, stirring often until the cheese has melted and the mixture has thickened.
Notes
- If gorgonzola is unavailable, any blue cheese will work.
- Additional gorgonzola crumbles may be added to sauce or on top if desired.
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