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9 Comments You can use this delicious gorgonzola sauce recipe for my favorite pasta gorgonzola recipe, a gorgonzola sauce for your meat or even as a dipping sauce with something like chicory. It even works great splashed into a soup like this tomato soup with gorgonzola. So delicious! If you’re a cheese lover (and more specifically a fan of blue cheese) you’re going to love this sauce.
What can you find in this post?
Why You’ll Love This Recipe
If you’re a fan of blue cheese this gorgonzola sauce recipe is going to make you happy! It’s easy to make, based on a creamy bechamel and delicious on so many different dishes!
Recipe Ingredients
This recipe for an easy gorgonzola sauce is pretty straight forward and is based on a bechamel sauce. There are different ways to make a gorgonzola sauce but this is my preferred option.
- gorgonzola – you can use a stronger or more mellow kind of gorgonzola. I like mine to be strong, so I use the gorgonzola piccante. It’s also a good option to use another type of blue cheese.
- heavy cream – in addition to the heavy cream I also use a bit of milk in this recipe. As you tell from the discussion in the comment section not everyone is a fan of adding milk. It’s totally optional you can also use extra cream. But keep in mind that the base here is a bechamel
- bechamel sauce ingredients – for this you will need the regular to make a roux; flour, butter and cream.
How To Make Gorgonzola Sauce
For making the gorgonzola sauce you start by taking a small sauce pan and you place it on medium heat to medium-low heat. You start the process first by melting the butter. Once the butter is melted, you add about a heaped tablespoon flour (25 grams) and – while stirring with a wooden spoon – you let it cook a bit.
In the mean time you mix the heavy whipping cream together with the whole milk. You can vary the amounts of each, as long as you end with up with roughly 250 ml (or one cup) You add the cream mixture in parts. Keep stirring as it will thicken quickly. Once it is thickened add more of the cream until it is all in the pan. Now raise the temperature to medium-high heat and slowly bring to the boil while you keep stirring the mixture.
Add the gorgonzola
As soon as it boils it will start to thicken and you can add the gorgonzola in small pieces. You can use either gorgonzola piccante or gorgonzola dolce. Depending on what you’re going to use the gorgonzola sauce for and depending on your personal preference.
It’s a lovely creamy sauce so it will coat something like al dente pasta perfectly (as you’ll see in next weeks recipe) It’s not a lean sauce by any means so check the nutrient information below if you want to know how many calories are in the sauce. It kind of also depends on how much sauce you’ll be pouring on. It does work great in a low carb or keto diet.
The gorgonzola should melt right into the sauce. If it is too lumpy you can use a stick blender to smooth it out. Serve at room temperature with your favorite pasta or meat. It’s delicious with a lot of Italian recipes anyway.
Variations And Additions
Like I mentioned this is a basic recipe but can easily be varied by adding some other herbs and spices. You probably won’t be needing much salt as the gorgonzola is quite salty already but a little bit of black pepper is always a good idea. I also like this gorgonzola sauce recipe with a sprig of rosemary (finely chopped)
If you want to reduce the fat content of the recipe you can replace the double cream with sour cream or even better with skimmed milk. It’s still going to be a high fat recipe due to the gorgonzola itself. I wouldn’t go for skinny gorgonzola (even that even exists) as that would probably be a waste of the gorgonzola. it’s a creamy cheese sauce, that needs to be a luscious sauce. If you’re looking for something low calorie, then this is probably not the right sauce to use.
If you want to spice the creamy gorgonzola sauce recipe up a bit you can add a splash of worcestershire sauce or some chili flakes would work really well too.
Some Other Favorite Sauces:
FAQ Gorgonzola Sauce
if the gorgonzola sauce is too thick you can add a little bit of extra milk or cream to thin it out.
If you need a thicker consistency and the sauce turns out too thin you can add a bit of flour to the gorgonzola sauce. To do this make sure you first mix the extra flour with a bit of liquid from the pan and stir out any lumps before adding to the sauce. If it does create lumps in the sauce simply use an immersion blender to fix this.
You can definitely use the sauce the next day and reheat it. It will be thicker and it will also likely need some extra liquid to become smooth and creamy again. Keep it in an airtight container in the fridge if you want to keep it till the next day.
So many different things! I love adding it to chicken but it also works great with something like gnocchi and vegetables. It’s a pretty foolproof sauce if you ask me.
Absolutely. You can use another blue cheese or even goat cheese. For the latter keep in mind that that is much milder in flavor and might need additional herbs or spices
Gorgonzola is a blue cheese but blue cheese is a more broader name and can be different varieties. Gorgonzola is originally from Italy and blue cheese can come from anywhere in the world. Gorgonzola in general is beautifully creamy, making it perfect to add to sauces. Other types of blue cheese might have a more crumbly texture.
Gorgonzola Sauce
Ingredients
- 25 grams butter
- 25 gr flour
- 150 ml heavy cream
- 100 ml whole milk
- 100 gr Gorgonzola + extra for topping
- Salt and pepper
Instructions
- In a small saucepan, melt the butter. Add the flour and fry for a while, but do not let it brown.25 grams butter, 25 gr flour
- Add the cream and milk and bring to the boil until it begins to thicken.150 ml heavy cream, 100 ml whole milk
- Add the Gorgonzola in pieces and let it melt in the sauce. Season to taste with salt and pepper. Serve with fresh herbs if desired and some more crumbled gorgonzola on top.100 gr Gorgonzola, Salt and pepper
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This was a good start for me, who had a type of Gorgonzola sauce for steak at a restaurant and fell in love. As written, it’s thicker and could use more Gorgonzola. But that’s easily remedied.
Thanks so much!
Milk??!!! What is wrong with you? Who does that? Ughhh
A correct Gorgonzola Sauce has
– Gorgonzola
– little mascarpone
– White Pepper
– Pinch carlic
– Little Salt
– Some very small chopped greens (
parsley)
Nothing wrong with adding a bit of milk 😉
It’s a Gorgonzola sauce based on bechamel sauce – it’s not a straight Gorgonzola sauce so it’s fine to have milk in there.
It’s not just that milk isn’t rich but it’s also that it’s sweet. Not good
Hi Fred. Not sure what kind of milk you would be using but mine definitely is not sweet.
In love with this easy sauce!
Absolutely love this recipe. It’s my favorite sauce recipe. So rich and creamy and easy to use in so many different ways!