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Learn how easy it is to make a luscious and creamy gorgonzola sauce! This sauce is the perfect sidekick for steak, pasta and so much more. It’s so good you’ll want to just eat it straight out of the saucepan!
Why You’ll Love This Sauce
- Easy to make: Ready in 15 minutes!
- Creamy and delicious: This sauce is so good that you will be tempted to lick your plate clean! I’m not even a blue cheese lover and yet I love this sauce! Even my kids wolfed down pasta mixed with this sauce which both shocked and delighted me:)
- Super versatile: This rich and decadent sauce can elevate meals into something extra special. It’s so versatile, you can serve it on almost anything! Everything from steak, chicken, pasta, gnocchi, veggies and more. Or use it to make this amazing creamy steak gorgonzola pasta recipe. Find more ways to use gorgonzola sauce below.
Ingredients You’ll Need
Here’s what you’ll need to make this gorgonzola sauce recipe…
- Gorgonzola cheese: There are two types of Gorgonzola – Gorgonzola Dolce (creamier and milder) and Gorgonzola Piccante (more aged and stronger). I recommend the first one (dolce) but the choice is yours! Another creamy mild option is Cambozola (trim off any rind).
- Parmesan cheese: Freshly grated.
- Heavy cream: The base of this rich and creamy sauce is made from heavy whipping cream. I don’t recommend substituting it.
- Shallot & Garlic: Forms the flavor base for the sauce.
- Butter: To sauté the shallot and garlic in.
- White Wine Vinegar: Just a touch to balance the sauce. Could also use apple cider vinegar instead.
- Salt and pepper: I like to use sea salt and freshly ground black pepper.
- Optional garnish: Add some chopped fresh chives or parsley on top if you like.
Detailed ingredient list and directions located in the recipe card below.
How To Make Gorgonzola Cream Sauce
Making this recipe for gorgonzola sauce could not be simpler!
- Sauté shallot and garlic: Melt butter in a medium saucepan over medium-low heat. Add the chopped shallot and garlic and sauté for 1-2 minutes or until softened and fragrant. Stir in the white wine vinegar.
- Add cream: Pour in the heavy cream and bring to a simmer for 5 minutes, stirring occasionally.
- Stir in cheese: Turn down the heat to low, add the Gorgonzola and Parmesan cheese and stir until the cheese has melted and the sauce is creamy and smooth.
- Season and serve: Season to taste with salt and freshly ground black pepper. Serve warm. Garnish with some chopped chives or parsley if you like.
A Few Tips
- The cream can bubble up if too hot which is why I like to use a medium saucepan instead of a small one so it doesn’t go over. If it begins to bubble up, simply lift the saucepan up and allow the bubbles to fall, then turn down the heat a bit and continue cooking.
- If you want a thicker sauce, continue to simmer until it reduces to your desired consistency. Note that it will also thicken as it starts to cool.
Ways To Use Gorgonzola Sauce
If you’re wondering what you can serve this gorgonzola cream sauce with….the answer is almost anything! Here are some ideas:
- The obvious one is to spoon it over steak which is absolutely delicious! Also great drizzled over chicken, pork or fish too.
- Use it as a creamy pasta sauce like in this Creamy Gorgonzola Pasta with Steak recipe.
- Toss it together with gnocchi.
- Drizzle it over potatoes, roasted veggies, asparagus, broccoli or cauliflower.
- Use it as a gourmet pizza sauce or burger topping.
A Few Questions Answered
Blue cheese is a general category of cheese that can be made with different types of milk (cow, sheep, goat). Gorgonzola is a specific type of blue cheese that comes from Italy and is made from cow’s milk.
It depends on the type. Gorgonzola dolce is creamy and typically softer and milder in flavor than other blue cheeses. On the other hand, Gorgonzola piccante is firmer, more crumbly and stronger in taste with a more pronounced “blue cheese flavor”.
Store in an airtight container in the fridge for up to a week but best used within 2 to 3 days. Simply reheat in a saucepan on the stovetop over low heat.
This is the type of sauce that I would recommend making fresh when you want to eat it. However, if you happen to have leftovers that you want to save, it can be frozen for up to 3 months. I would recommend freezing it in an ice cube tray or my favorite for sauces – the 1 ounce portion Souper Cubes tray or the half cup tray.
More Delicious Sauces
Want to get saucy? Here are a few more delicious homemade sauces to try:
Did you make this gorgonzola cream sauce? I would love to hear about it! Leave me a comment below.
Gorgonzola Sauce
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: About 1 ½ cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian, American
Description
Learn how easy it is to make a luscious and creamy gorgonzola sauce! This sauce is the perfect sidekick for steak, pasta and so much more. It’s so good you’ll want to lick your plate clean!
Ingredients
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon white wine vinegar
- 1 cup heavy cream
- 4–6 ounces Gorgonzola cheese, crumbled or roughly chopped (see notes)
- 1/4 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper, to taste
- optional garnish: chopped fresh chives or parsley
Instructions
- Sauté shallot and garlic: Melt butter in a medium saucepan over medium-low heat. Add the chopped shallot and garlic and sauté for 1-2 minutes or until softened and fragrant. Stir in the white wine vinegar.
- Add cream: Pour in the heavy cream and bring to a simmer for 5 minutes, stirring occasionally.
- Stir in cheese: Turn down the heat to low, add the Gorgonzola and Parmesan cheese and stir until the cheese has melted and the sauce is creamy and smooth.
- Season: Season to taste with salt and freshly ground black pepper.
- Serve: Serve warm. Garnish with some chopped chives or parsley if you like.
Notes
- Gorgonzola cheese: There are two types of Gorgonzola – Gorgonzola Dolce (creamier and milder) and Gorgonzola Piccante (firmer, more aged and stronger). I recommend using the first one (dolce) in this sauce but the choice is yours! Another creamy mild option is Cambozola (trim off any rind first).
- Ways to use it: This sauce is so versatile – you can serve it on almost anything! It’s delicious drizzled over steak, chicken, pork, fish, potatoes, asparagus, broccoli or cauliflower. Also makes a delicious pasta sauce (like in this Creamy Steak Pasta) or sauce for gnocchi. Or you could even use it as a gourmet pizza sauce or burger topping.
- Storage: Store in an airtight container in the fridge for up to a week but best used within 2 to 3 days. Simply reheat in a saucepan on the stovetop over low heat.
This sauce was delicious and so easy to make. I served it with grilled steak and everyone enjoyed it.
It’s so great with steak! Glad everyone loved it!
I love a good Gorgonzola pasta with spinach! It’s not too strong so that the kids can enjoy it too! They also sell a layered Gorgonzola and Mascarpone version in Europe if you want softer and creamier pasta.
My kids enjoyed it too! That layered cheese sounds fabulous! I sometimes also use cambozola which is also creamy and milder (and can be easily found at the grocery stores around me).
One look at this luscious sauce and I knew I had to give it a try. I drizzled it all over roasted cabbage and added more crumbled gorgonzola and walnuts for good measure. Amazing!
Ohhh that sounds fabulous!!!
I made this sauce to put on our steaks last night and they were incredible! So easy and flavorful!
It’s so good with steak! I’m so happy you enjoyed it!
This looks amazing. Love that it uses gorgonzola for something different. Thanks!
Oh my goodness this sauce is amazing I could drink it! We served it on pasta with grilled chicken and veggies and everyone had seconds!
Yum! Sounds like a great combination!
Love this gorgonzola sauce recipe, so easy, and looks creamy, and delicious. Will make it soon for dinner. Thanks for sharing 🙂
You’re welcome! Enjoy:)
I tossed it with some ziti last night, and it was a hit with my family. I love the balance of flavors and the rich and creamy texture!
I’m so happy it was a hit!