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Small sauce pitcher of gorgonzola sauce with spoon lifting some out.

Gorgonzola Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Vanessa Gilic
  • 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


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!


  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon white wine vinegar
  • 1 cup heavy cream
  • 46 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


  1. 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.
  2. Add cream: Pour in the heavy cream and bring to a simmer for 5 minutes, stirring occasionally.
  3. 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.
  4. Season: Season to taste with salt and freshly ground black pepper.
  5. Serve: Serve warm. Garnish with some chopped chives or parsley if you like.


  • 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.