Blue Cheese Sauce

Name: Blue Cheese Sauce
Prep time: 10 min
Cook time: 10 min
Ingredients: 100g / ½ Cup Gorgonzola Cheese; 3 Leaves Fresh Sage; 1 Sprig Fresh Rosemary; 100ml / ½ Cup Heavy Cream; 100ml / ½ Cup Beef Stock; Salt to Taste; Black Pepper to Taste

Made with Gorgonzola Dolce

Just one taste, and your troubles will become as melty as the gorgonzola that makes up the base of this creamy sauce.

Complexity

Nice and Easy

Prep Time

0 H 10 M

Appliance

Hob

Cook Time

0 H 10 M

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Let’s Cook

Ingredients:

100g / ½ Cup Gorgonzola Cheese

Gorgonzola Dolce recommended

3 Leaves Fresh Sage

1 Sprig Fresh Rosemary

100ml / ½ Cup Heavy Cream

100ml / ½ Cup Beef Stock

Low-sodium or no-salt stock recommended Low-sodium vegetable stock can be substituted

Salt to Taste

Black Pepper to Taste

Tools:

Sieve

Whisk

Wooden Spoon

Pan

Non-stick recommended

Knife

Cutting Board

About This Recipe:

Few foods are as universally adored as cheese. It's a topping for everything from pasta to salad, it's a popular sauce base, and it's a tasty late-night snack. Heck, you can even plan entire cheese-based vacations. Soft cheeses especially are used in high-end appetizers and accompaniments, and you'll find blue cheese sauce on the menu at most steakhouses. Since we're all about creating a steakhouse experience at home, it's only natural that we'd have our own blue cheese sauce recipe. Ours uses gorgonzola dolce for a milder, creamier flavor, and you can make it in less than half an hour with not a lot of ingredients. This creamy, cheesy party in your mouth goes best with lean cuts of beef. To amp up your backyard barbecues, whip up some burgers with lean ground beef and use this sauce as a topper. If you're in the mood for more of a treat, you can jump back to our recipe menu to find out how to make this sauce with a reverse seared beef tenderloin steak.

Cooking Method:

Chop Rosemary

Pick your rosemary leaves from the stem and finely chop them, then set them aside.

Rosemary adds a deep, aromatic flavor to balance out the sharp taste of the cheese. It's going to add a pretty pop of color to your final plate, so go ahead and save it until after the sauce is strained.

Dice Cheese

Roughly dice your cheese.

Contrary to popular belief, your cheese doesn't have to be rank to be fancy. Gorgonzola has a strong enough flavor to hold its own with your steak, but it's one of the milder and less aggressive blue cheeses, so we chose it for the sake of anyone whose nose is running for cover at the mere thought of a more pungent variety.

Melt Cheese

Put your cheese and heavy cream in a pan on medium low, and whisk every 1-2m, just until the cheese melts.

Heavy cream will make your sauce nice and thick without altering the flavor as much as a roux. Try to keep the heat down as much as possible so the cream doesn't burn or separate, which will mess with the texture of your sauce.

Add Stock

Pour in your beef stock.

You need liquid when you're reducing a sauce, and beef stock has the extra benefit of adding color. Plus, it's a perfect flavor choice since this sauce goes best with a top-drawer steak. Your sauce will get saltier as it reduces, so it's better to use a low-sodium or no-salt stock.

Add Sage

Drop your sage into the sauce.

Sage has its own strong and deeply herbal flavor, and it's great for bringing out the tastes of lots of different cheeses. The sage leaves should be strained out before serving so that the flavor doesn't permeate the whole sauce over time (and also because you probably don't want to bite into a surprise leaf in the middle of a classy meal), but when they're just left in for cooking, they give a pleasant peppery taste to the creamy gorgonzola.