Velvety, tangy blue cheese sauce made by melting gorgonzola into warm cream with butter and black pepper—ready in minutes.
Use room-temperature or slightly warm cream to prevent the sauce from breaking when the cheese is added. Gorgonzola varies in saltiness; taste before seasoning further.
If the sauce becomes too thick, whisk in 1 tbsp cream at a time until you reach desired consistency. This sauce is best served immediately over steak, pasta, or vegetables.
Ingredients
Scale
Measurement units
- ½ cup heavy cream
- 4 oz gorgonzola cheese
- 1 tbsp unsalted butter
- black pepper
Ingredients
Scale
Measurement units
- ½ cup heavy cream
- 4 oz gorgonzola cheese
- 1 tbsp unsalted butter
- black pepper
Instructions
Warm the cream and butter
Pour heavy cream (½ cup) and unsalted butter (1 tablespoon) into a small saucepan over medium heat.
Stir gently until the butter melts and small bubbles form around the edges, about 2 minutes.
Equipment: small saucepan
Melt in the gorgonzola
Add 4 oz crumbled gorgonzola cheese (4 oz) to the warm cream.
Whisk constantly until the cheese dissolves completely and the sauce is smooth and creamy, about 2 minutes.
Season with freshly ground black pepper to taste.
Equipment: whisk
Finish and serve
Pour the sauce into a small bowl or directly over your steak or other dish while hot.
Before you cook
Cook notes
- • Use room-temperature or slightly warm cream to prevent the sauce from breaking when the cheese is added.
- • Gorgonzola varies in saltiness; taste before seasoning further.
- • If the sauce becomes too thick, whisk in 1 tbsp cream at a time until you reach desired consistency.
- • This sauce is best served immediately over steak, pasta, or vegetables.
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