Gorgonzola Cream Sauce
Gorgonzola cream sauce is the ultimate in versatility for sauces and probably the easiest way to make a homemade blue cheese sauce.
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Gorgonzola Cream Sauce Will Be Your Go-To Sauce
The Gorgonzola cream sauce is like that chic friend who can mingle anywhere and fit into any crowd. It can elevate a juicy steak, gild a bowl of pasta, and drizzle nicely over any number of veggies. Because of its high-power versatility, some people will say (and I will agree) that Gorgonzola cream sauce is a must-know sauce. It is super easy to pull together, so putting it into your culinary repertoire is a total no-brainer. And if you think you might need a substitute for Gorgonzola, or if you're worried about the sauce not being a hit because blue cheese isn't a crowd favorite, the sauce is flexible. You can use a number of different cheeses to achieve a creamy, flavorful result. So let's talk about why Gorgonzola is so beloved, and then we'll get into the making of that super easy sauce.
1) The Most Popular Recipe on My Blog:
Your New Culinary MVP If you haven't tried my gorgonzola cream sauce yet, then you're missing out on what might become your new go-to, dinner party secret. This rich, luxurious, creamy sauce has a bold, tangy kick that only gorgonzola cheese can deliver. And while you might think it's perfect with pasta or drizzled over steak, it totally is, but it also plays well with a ton of other foods. Picture it: warmed and waiting next to crispy roasted veggies, as a dip for a loaf of freshly baked crusty bread, or drizzled atop a mound of decadent, buttery, whipped mashed potatoes. And here's the really killer part: This recipe is so easy, and the sauce uses only basic, wonderful pantry staples you likely already have at home. Butter, all-purpose flour, heavy cream, and, of course, gorgonzola cheese. That's it.
Blue Cheese Sauce for Meat2) Gorgonzola Sauce for Steak: A Perfect Match
The most common way to serve gorgonzola sauce is on steak. Somehow, the creamy, tangy magic of blue cheese sauce for meat is pure magic. If you're planning a dinner that feels high end without much actual effort, you can imagine juicy steaks cooked to perfection and blue cream sauce for meat heaped upon them. Not only are these dishes simply delicious, but they also deliver a visual prize: the dinner table centerpiece that is a drippy, cheesy steak with all the warm, cool, and contrasting texures of a perfect steak dinner. What if blue cheese just isn't your thing? (Or what if you've struck a gorgonzola-rich neighborhood in Spain? Only the last part of that sentence is hypothetical.) Fear not! You can sub any kind of blue cheese or gorgonzola.
3) Gorgonzola Cream Sauce for Pasta:
A Dreamy Blue Cheese Cream Sauce Pasta is another prime avenue for enjoying gorgonzola cream sauce. When mixed with pasta, the sauce creates a silky coating that transforms a simple noodle dish into something you might pay top dollar for at a restaurant. You can use it with any pasta shape you like; fettuccine and penne both work wonders. At the same time, using the sauce with gnocchi creates an irresistibly pillowy and textured experience because of the nature of that particular dumpling. To make the sauce, you'll do a few steps that you might not think go together but somehow do: melt the butter, stir in some flour, mix in the cream and gorgonzola, and then serve. I can't talk about Gorgonzola sauce without mentioning mushrooms. Chopped up and sautéed, they add a whole different flavor note that really rounds out the sauce. You could also serve the pasta with sautéed greens (like spinach) or in a little casserole with roasted chicken.
4) Gorgonzola Substitute for Blue Cheese in Pasta Dishes
If you're using a recipe that calls for gorgonzola and you happen to have blue cheese on hand (or vice versa), feel free to substitute. While the two cheeses do have varied profiles (gorgonzola is a bit milder and creamier in texture and taste than some other blue cheeses), using blue cheese in place of gorgonzola is perfectly fine and will produce a somewhat different in flavor. All variations of blue cheese have that tangy, creamy goodness that you're looking for in a sauce, but using a blue with stronger flavor (like Roquefort, which is included in this category) could make your sauce more aggressive. And if that's the result you're after, by all means, use it!
Frequently asked questions about gorgonzola cream sauceIngredients Needed for Gorgonzola Cream Sauce
While we’re not diving into a full recipe, here’s a quick look at what’s involved. You’ll need:
1 Tablespoon of butter well, because it butter;)
1 Tablespoon all-purpose flour to thicken the sauce
2 cups heavy cream to make it fabulously creamy
4-6 oz gorgonzola cheese (or substitute blue cheese if preferred)
3/4 teaspoon of salt to bring out all the flavors
1/4 teaspoon pepper or to taste, for a hint of spice
⅛ teaspoon fresh grated nutmeg (optional) that depth of flavor everyone will be trying to pin point.
Together, these ingredients create a gorgonzola cheese sauce that’s ready to elevate just about anything you pour it over. The nutmeg is optional but recommended if you’re aiming for a sauce with a slight hint of warmth and complexity.
FAQ: Gorgonzola Cream Sauce Questions Answered!
Q: Can I prepare this gorgonzola cream sauce in advance?
A: Of course! You can make it ahead of time, let it cool, and then stash it in the refrigerator in an airtight container for up to three days. Warm it gently on the stove when you're ready to enjoy it.
Q: What’s the difference between gorgonzola and blue cheese?
A: Impressive question! Gorgonzola is a specific type of blue cheese. Gorgonzola has a milder, creamier taste. Other blue cheeses, like Roquefort or Stilton, may be sharper and more pungent. It all comes down to preference. If you want a milder, less tangy cheese, go with gorgonzola; if you want the real deal, the big, bold flavor, go with a Roquefort or a Stilton.
Q: Can I freeze gorgonzola cream sauce?
A: You can, but note that the texture changes slightly when thawed. Freeze in an airtight container, and thaw in the fridge overnight. Reheat on low, stirring well to restore its creamy texture.
Q: Can I use milk instead of cream?
A: Sure! The sauce won’t be as thick or rich, but whole milk will work. You willl need to add a more flour to help with thickening.
Now go and add Gorgonzola Cream Sauce to Everything!
This gorgonzola sauce is so good it deserves a permanent spot in your roatation. From pasta to steak, fries and veggies, and even as a fancy dip for your next get-together, it’s truly a sauce that can make anything taste better.
Give this fabulous sauce a try, and you’ll quickly see why it’s one of the most popular recipes on my blog.
Easy Gorgonzola Cream Sauce
Ingredients
Instructions
- Melt butter in a medium saucepan over medium-low heat. Whisk in flour.
- If using onion, shallots or garlic, add to the sauce now. Whisk to combine.
- Slowly whisk in cream to ensure a smooth consistency.
- When the mixture begins to bubble around the edges, stir in 1/2 of the Gorgonzola cheese. Cook until the cheese is melted.
- Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now)
- Serve hot.
- If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency.
Notes
• This recipe can easily be doubled or halved.
• Freeze a wedge of Gorgonzola cheese for up to 6 months. (frozen cheese is best used in cooked dishes)
• I love this cream sauce on steak, chicken, pasta, ravioli or gnocchi, and vegetables! It’s so yummy over a plate of roasted potatoes, asparagus, broccoli or cauliflower.
Optional Add-Ins: It's fun to mix it up.
1/4 cup chopped onion
1/4 cup chopped shallot
Cooked Chicken
Spinach
Chopped Chives
Chopped parsley
1 oz. grated parmesan
Easy Gorgonzola Cream Sauce
Ingredients
- 1 Tablespoon of butter
- 1 Tablespoon all-purpose flour
- 2 cups heavy cream
- 4-6 oz Gorgonzola Cheese
- 3/4 teaspoon of salt
- 1/4 Pepper or to taste
- ⅛ teaspoon fresh grated nutmeg (optional)
Instructions
- Melt butter in a medium saucepan over medium-low heat. Whisk in flour.
- If using onion, shallots or garlic, add to the sauce now. Whisk to combine.
- Slowly whisk in cream to ensure a smooth consistency.
- When the mixture begins to bubble around the edges, stir in 1/2 of the Gorgonzola cheese. Cook until the cheese is melted.
- Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now)
- Serve hot.
- If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency.
Notes
• This recipe can easily be doubled or halved.
• Freeze a wedge of Gorgonzola cheese for up to 6 months. (frozen cheese is best used in cooked dishes)
• I love this cream sauce on steak, chicken, pasta, ravioli or gnocchi, and vegetables! It’s so yummy over a plate of roasted potatoes, asparagus, broccoli or cauliflower.
Optional Add-Ins: It's fun to mix it up.
1/4 cup chopped onion
1/4 cup chopped shallot
Cooked Chicken
Spinach
Chopped Chives
Chopped parsley
1 oz. grated parmesan