Easy gorgonzola sauce recipe
You can use this delicious gorgonzola sauce recipe for a pasta sauce, a gorgonzola sauce for your meat or even as a dipping sauce with something like chicory. So delicious! If you’re a cheese lover (and more specifically a fan of blue cheese) you’re going to love this sauce.
Gorgonzola sauce recipe
Making this gorgonzola sauce recipe is not complicated at all. The base for the recipe is a bechamel sauce and obviously you need gorgonzola cheese to go into it. For the basic sauce I’ve used a mix of heavy cream and milk and a large piece of gorgonzola.
Table of Contents
You’re gonna need this sauce recipe for the pasta with gorgonzola I’ll be sharing next week as well. It’s so good. My mouth starts watering just thinking about it.
It’s not only delicious with a pasta dish but it is also great with something like a filet mignon or a juice tender steak. The recipe is basic but I’m sharing some tips and variations below.
Making the sauce
For making the 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.
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 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.
My gorgonzola sauce is too thick
if the gorgonzola sauce is too thick you can add a little bit of extra milk or cream to thin it out.
My gorgonzola sauce is too thin
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.
Can I use the sauce the next day?
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.
Gorgonzola Sauce
Ingredients
- 25 grams butter
- 25 gr flour
- 150 ml whipping cream
- 100 ml whole milk
- 100 gr Gorgonzola + extra for topping
- Salt and pepper
Titel
- In a small saucepan, melt the butter. Add the flour and fry for a while, but do not let it brown.
- Add the cream and milk and bring to the boil until it begins to thicken.
- 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.
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.
