This Gorgonzola cream sauce is the most popular sauce on my blog and for good reason. It's so delicious, and it will be your go-to sauce for beef, chicken, vegetables, pasta, and gnocchi! If there is a time when I want to impress, this is the sauce I cook!
Photo by Simply Delicious
Gorgonzola cream sauce is the ultimate in versatility for sauces and it couldn't be easier! You will love this sauce on steaks, pasta, vegetables, and gnocchi.
You may also like my Pasta with Cottage Cheese Sauce, or this post on Gorgonzola cream sauce for Gnoochi.
Gorgonzola vs Blue Cheese:
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 possess that tangy, creamy goodness you're looking for in a sauce, but using a blue with a stronger flavor (like Roquefort, which is included in this category) can make your sauce more assertive. And if that's the result you're after, by all means, use it!
Gorgonzola Sauce for Steak: A Perfect Match
The most common way to serve gorgonzola sauce is on steak. Somehow, the creamy, tangy gorgonzola cream sauce for steak 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.
Gorgonzola Cream Sauce for Pasta:
A Dreamy Cream Sauce Pasta is another fabulous way to enjoy 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.
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. Note: if you want some chunks oc cheese in your sauce, save some cheese to add at the very alst minute so it doesn't melt all the way.
Q: What’s the difference between gorgonzola and blue cheese?
A: Good question! Gorgonzola is a 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, and hey, I'd go with the cream.
Now go and add Gorgonzola Cream Sauce to Everything!
This gorgonzola sauce is so good it deserves a permanent spot in your rotation. 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.
Gorgonzola Cream Sauce
Equipment
- sauce pan
Ingredients
- 1 Tablespoon of butter
- 1 Tablespoon all-purpose flour
- 2 cups heavy cream
- 4-6 oz Gorgonzola Cheese
- ¾ teaspoon of salt
- ¼ 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 ½ 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.
Lauren Lane says
This is my go-to recipe for impressing guests and Holidays. I hope you love it!