Gorgonzola sauce is a quick and easy creamy garlicky cheese sauce! Super simple to make, taking only 10 minutes this sauce is very versatile! Soon becoming a family favorite to be served drizzled all over the place. With an aroma that hints at garlicky, cheesy, creamy yum this gorgonzola cream sauce will make everything taste amazing!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients: it might sound fancy to be using a blue cheese to make sauce, but you will still be able to purchase all of the ingredients needed to make the gorgonzola sauce recipe from your regular grocery store.
- Versatile: this sauce lends itself to an enormous amount of serving opportunities. Be it steak, fish, chicken, pork or vegetables, this creamy sauce will deliver! Why not stir it through your favorite pasta!
- Homemade: you will notice this when you put the bowl up to your nose and inhale the aroma of it. You simply can't get sauce that smells and tastes as good as this from a bottle or jar! You will dip your pinky finger in it, taste it and think something along the lines of 'holy cow or sheep, this is so very yum!' 😂.
- Sauce steak: holding its own over peppercorn steak sauce or traditional gravy, you might find that you come to wanting this to go with any red meat. The smell, the depth of flavour and the simplicity it takes to make with complex flavours results in creamy, dreamy and yummmmm!
- Weeknight dinner: pair the sauce with al dente pasta for an easy meal on busy nights when you don't have loads of time to spend in the kitchen.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Gorgonzola: this is a type of blue cheese made from cow's milk which has a unique taste and soft texture. Commonly sold as a wedge like flat triangle of cheese, it is perfect for putting on a cheese board, in pastas or creating sauce with. It will be labelled 'gorgonzola' not 'gorgonzola piccante' which is a much firmer version of the cheese. We want the soft stuff.
- Heavy cream: this is regular cooking cream, not the 'double cream' type. It has a thicker consistency than milk but not as thick as yogurt.
- White wine vinegar: a light, lively and bright vinegar with a sweet aroma. You will find it with the other vinegars in the supermarket.
- Garlic: I like using chunky minced garlic when making this recipe as it saves chopping garlic cloves. You can do the same or use 2 to 3 finely chopped fresh garlic cloves.
- Kosher salt and black pepper: we use a little of each of these to season the sauce. They are added in at the same time as we are sautéing the garlic.
Tasty Tip: I do offer a number of substitutions and variations to give you options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section before diving into the instructions on how to make the recipe below 👍😉.
Here are the step by step instructions to make the recipe. We start by melting the butter in a large skillet or sauté pan on high heat. You can also use a small saucepan if you prefer.
- Add butter to pan and melt on high heat (Photo 1)
- Add the garlic, salt and pepper (Photo 2)
- Sauté on high for 1 minute (Photo 3)
- Add the white wine vinegar (Photo 4)
👩🍳 How to Make Gorgonzola Sauce
Start by adding the butter to a fry pan (or medium saucepan) at high heat. When it has melted add the minced garlic, salt and pepper. Use a wooden spoon to sauté the garlic for 1 to 2 minutes, allowing it to cook.
Next pour in the white wine vinegar and give it a stir.
- Pour the cream into the pan (Photo 5)
- Stir to combine (Photo 6)
- Add the gorgonzola (Photo 7)
- Stir till cheese is melted (Photo 8)
The next step is to pour the cream into the pan and stir to combine it with the garlic butter mixture.
Then add the cheese to the centre of the pan. Stir occasionally as this melts and reduce the heat if the edges of the sauce are bubbling.
Once the gorgonzola is melted and the sauce has a consistent texture, you can turn the stove off and use a funnel to transfer it to a small bowl or glass jar with lid.
🍽 Serving Suggestions
This gorgonzola cream sauce can be used for just about anything and everything! Some delightful pairings are pouring it over steak, chicken, fish or vegetables.
You can also use this sauce for pasta. Pair it with cooked ravioli or gnocchi for a decadent combination.
Cook your filet mignon, flank steak or grass fed beef any way you like it and get your drizzle on. Of course, if you are having steak, creamy gorgonzola sauce you might like a side of the Creamy Garlic Potatoes to go with it 👌😉. The more cream the merrier right....well actually I think it is the more cream the more calories, but all in moderation, right!
👍 How to Guide
How to Store
Store the sauce in a small bowl with cling wrap over the top. It is best reheated prior to using as it will thicken as it cools. It is also best only served hot, not cold.
How to Freeze
It is not recommended to freeze this sauce.
How to Reheat
The sauce can be reheated in the microwave (covered) for 1 to 2 mins, give it a stir in between.
Or you can add it back to a pan on the stove and stir till it flows again and is heated through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use another type of blue cheese in place of the gorgonzola, to the equivalent amount.
- You can add 2 finely sliced green onions and fry them off with the garlic. These will bring an onion taste and slight texture to the sauce.
- For an even cheesier cream sauce you can add up to 2 tablespoons of parmesan cheese or pecorino romano cheese.
- Sprinkle some additional crumbled gorgonzola over the top of the dish you are serving....just because!!
- Add a sprig of rosemary for a fresh herby combo that is bright in flavour with a pop of colour.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- A wooden spoon is very handy as you need to stir the sauce regularly as it cooks.
- If the sauce starts to bubble at the edges, turn the temperature of the stove down till the bubbles disappear.
- This sauce is best served at the time of making it.
🤓 Frequently Asked Questions
What does Gorgonzola sauce taste like?
Gorgonzola sauce tastes like a rich, creamy, buttery sauce. It has a hint of garlic, is well seasoned and has a light brightness due to the white wine vinegar.
Is Gorgonzola a good melting cheese?
Gorgonzola is an excellent melting cheese. Whether you want to use it on a pizza, in pasta sauce or a risotto, it melts quickly from its already soft and pliable texture.
What is the best way to eat Gorgonzola cheese?
Gorgonzola cheese can be eaten as is with crackers, fruit and nuts as part of a cheese board. Or it can be cooked, be it on a pizza, in pasta, wings dipping sauce or burger topping.
😍 More Easy Homemade Sauce Recipes
If you like getting into the kitchen and spending time making sauces, then I have some more recipes I feel will be right up your alley. Try any of the following:
- Horseradish Yogurt Sauce
- Cilantro Lime Yogurt Sauce
- Lime Yogurt Sauce
- Cilantro Lime Yogurt Sauce
- Lemon Yogurt Sauce
- Fettuccine Bolognese
- Sweet Chilli Mayo
- Spicy Yogurt Sauce
It is time to get our cheesy sauce on my friend! You can also find all of my homemade sauce recipes in the one (saucy) 🤣 spot!
- 1 Large saute pan or sauce pan
- 1 Wooden spoon
- 1 Plastic funnel Note 1
- 1 Bowl or glass jar with lid
- 2 tablespoons butter
- 1 tablespoon garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons white wine vinegar
- 1 cup/250 ml heavy cream
- 200 grams/7 oz gorgonzola
- Butter: place a large saute pan on the stove at high heat. Add the butter and allow to melt.
- Sauté: add the garlic, salt and pepper to the melted butter. Use a wooden spoon to stir for 1 to 2 minutes to allow the garlic to cook.
- White wine vinegar: add the white wine vinegar to the pan and stir to combine.
- Cream: pour the cream into the pan and stir to combine.
- Gorgonzola: add the chopped cheese pieces into the centre of the pan, keep the heat on high and allow these to melt, Stir reasonably regularly throughout this time. If the sauce starts to bubble at the edges but the cheese hasn't fully melted, turn the heat down slightly. Continue stirring until the gorgonzola has fully melted and the sauce has a consistent texture.
- Serve: turn the heat off, pour the sauce into a bowl using a plastic funnel and spoon it over cooked steak, chicken, pork, fish or vegetables.
- Note 1 - Plastic funnel: the sauce will be hot when we are pouring it through here, but it happens very quickly so it won't melt.
- Note 2 - Volume: The recipe will make 1 cup of sauce.