A surefire way to efficiently elevate any meal? A creamy, flavorful sauce like this quick and simple Gorgonzola cheese sauce.
This velvety, creamy sauce with gorgonzola brings tons of flavor with just 5 ingredients, one pot, and about 15 minutes. It’s versatile and delicious on everything from steak to fish to roasted vegetables.
As a mom-on-the-go who loves bold flavor, I love a simple sauce recipe that can take a meal from decent to decadent quickly and easily. And between this simple recipe and my 6-ingredient White Wine Cream Sauce, we’ve got sauces covered!
Gorgonzola Cream Sauce Ingredients
Here’s everything you need:
- Butter. I prefer unsalted butter here; I find the gorgonzola itself has enough salt content.
- Garlic. Freshly peeled and minced is best, but you can also use pre-minced garlic. If so, use a full tablespoon.
- Milk. Any percentage from skim to whole works.
- Gorgonzola cheese. A block or crumbles.
- Black pepper.
Gorgonzola Sauce Tips and Tricks
How to Make Creamy Blue Cheese Sauce
This sauce is very easy to make and comes together quickly. I like to use a pan because it thickens more quickly, but you can make this in a small pot or saucepan, too.
Start by cooking the garlic in the butter over medium heat until fragrant, soft, and just starting to brown.
Then, add the milk and pepper. Crumble the cheese with your hands or roughly chop it, and add it to the pan with the butter, garlic, and milk.
Continue to heat over low, stirring frequently with a spatula or wooden spoon, until the cheese is melted and integrated and the sauce is smooth. Cook until you are happy with the thickness of the sauce.
How to Serve Gorgonzola Cheese Sauce
This sauce is super versatile. My husband loves to make this gorgonzola sauce for steak. Pictured, I served it with a Grilled Portobello Mushroom, mashed potatoes, and some roasted asparagus.
It’s also really great with fish, like this Crispy Blackened Mahi-Mahi or just a simple grilled or roasted fish filet.
Additionally, this cream sauce is a great way to elevate your roasted veggies, anything from potatoes to broccoli to carrots. Try it with these Roasted Sweet Potatoes and Cauliflower.
How to Properly Store and Reheat Blue Cheese Cream Sauce
This cream sauce with gorgonzola will last up to one week in an airtight container in the refrigerator. I don’t recommend freezing cream-based sauces as they may separate.
To reheat the sauce, the best technique is always go low and slow, whether you’re using the stove or the microwave to do so.
In the microwave, heat on the lowest setting in 30 second intervals, stirring each time in between. If it’s too thick, add a little extra milk to thin it out.
If you are reheating it on the stove, do so over low heat, and stir frequently. Continuously assess the consistency, adding extra milk if needed.
5-Ingredient Creamy Gorgonzola Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 4 ounces gorgonzola cheese (4 oz = about ½ cup crumbled)
- ½ cup milk (any percentage works)
- ¼ teaspoon black pepper
Instructions
- Peel and mince the garlic. Add it to a frying pan or saucepan with the butter over medium heat and cook until it just starts to brown.2 tablespoons unsalted butter, 3 cloves garlic
- Crumble the gorgonzola with your hands or roughly chop it. Add the milk, pepper, and gorgonzola to the butter and garlic.½ cup milk, 4 ounces gorgonzola cheese, ¼ teaspoon black pepper
- Continue to heat, stirring frequently with a spatula or wooden spoon until the cheese is fully integrated and you're happy with the thickness. Enjoy over everything from steak to fish to vegetables!
Pro Tips
- For more delicious sauces to kick the flavor of your dish up a notch, check out these sauces and dressings.
