25-Minute Gorgonzola Cream Sauce

This Gorgonzola Cream Sauce is the stuff of dreams! It’s quick to make, is super thick and creamy, and pairs beautifully with steak. In fact, it’s our go to filet mignon sauce! If you love all things gorgonzola (we sure do!!), you will basically want to lick your plate clean.

The sauce has just enough tang to add that recognizable gorgonzola flavor, but is balanced out by heavy cream and lots of Parmesan. There’s a subtle garlic flavor throughout, which we love. While steak is our go-to pairing for this sauce, you could easily serve it with chicken, pork, or stirred into your favorite pasta or gnocchi dish. Instructions included below for making ahead, freezing, and reheating!

Prefer blue cheese? You can totally follow the same instructions, but substitute gorgonzola with a tangy blue cheese — it’ll have a bit more funk, but will be absolutely delicious and can be used and enjoyed in the same way.

If you love this recipe, be sure to try more of our easy sauce recipes, such as cilantro chimichurri, romesco sauce, and our classic aioli recipe, all of which are delicious on steak!

Ingredients For Gorgonzola Cream Sauce

• Heavy cream: The base of the sauce is made from boiling heavy cream until it reduces and is thickened.
• Garlic: To infuse the sauce with garlic flavor.
• Gorgonzola cheese: The main flavor throughout the creamy sauce. You can buy a wedge and cut it into chunks or use crumbly gorgonzola — either is fine!
• Parmigiano Reggiano: Freshly grated Parmesan cheese melts into the sauce and gives it a nutty flavor.
• Parsley: For lemony brightness.
• Dijon mustard: For a slight tang!
• Kosher salt and black pepper: To season the gorgonzola sauce.

You’ll also need a medium sauce pan or a large pot and a whisk.

No need to add butter to this recipe, the sauce it plenty thick and creamy from the heavy cream, gorgonzola, and a few tablespoons of parmesan!

How To Make Gorgonzola Cream Sauce

Making gorgonzola sauce could not be simpler! The biggest thing to note is that the sauce will bubble up and over, so make sure you either use a large enough sauce pan or be willing to standby and watch the pot throughout the entire cook time. If it begins to bubble up, simply lift the saucepan up and allow the bubbles to fall, then continue cooking.

1. Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
2. Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

What To Serve Gorgonzola Sauce With

Steak is the obvious answer! We love to reverse sear filet mignon and drizzle this creamy cheese sauce on top (or serve directly in the skillet — pour the cream sauce on top after searing!). Finish with chopped chives or parsley and you’ve got one epic steakhouse dinner at home!

You could easily mix this into pasta and add chicken (or again, steak!) and lots of veggies. Or toss potato gnocchi! Homemade gnocchi with gorgonzola cream sauce sounds like a dream!

How Long Will Gorgonzola Sauce Keep?

Keep in an airtight container in a refrigerator and use within 7 days. Sauce can be reheated in a saucepan on the stovetop (over medium heat) or in a microwave safe bowl for 2-3 minutes, until loosened up and warm throughout.

Can This Be Made Ahead?

Yes! It’s best within 2-3 days, but will keep for up to a week.

Can You Freeze Leftover Sauce?

Yes! Allow to cool completely to room temperature then transfer to a freezer-safe container, large Ziplock bag (for freezing flat, kind of like you would with soup), or portion into ice cube trays for smaller individual portions. Freeze until solid, then use within 3 months.

This sauce is melt in your mouth delicious. You will absolutely love it with steak, pasta, gnocchi, or even just as a dipping sauce for roasted vegetables. My mouth is watering just thinking about it! If you make this Gorgonzola Cream Sauce recipe, please let me know by leaving a review and rating below!

For another unbelievably creamy and luscious sauce, be sure to try our Homemade Aioli!

And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!

More sauces to try:

• Ginger Scallion Sauce
• Cilantro Chimichurri
• Parmesan Cream Sauce
• Homemade Teriyaki Sauce
• Charred Scallion Sauce

Print Recipe

4.89 from 9 reviews

25-Minute Gorgonzola Cream Sauce

A warm Gorgonzola Cream Sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF

Prep5 minutes mins

Cook20 minutes mins

Total25 minutes mins

Course: Sauce

Cuisine: American, French

Keyword: filet mignon sauce, gorgonzola cream sauce for steak, steak sauce

Servings: 8 servings

Calories: 360kcal

Author: Ari Laing

Equipment

Medium or large saucepan

Whisk

Ingredients

• 3 cups heavy cream
• 3 cloves garlic peeled and smashed
• ¾ cup gorgonzola
• ¼ cup Parmigiano Reggiano grated
• 2 Tbsp finely chopped parsley
• 1 ½ tsp Dijon
• ½ tsp Kosher salt
• ¼ tsp freshly ground black pepper

Instructions

• Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
• Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

Notes

• NOTE: The sauce will bubble up and over, so make sure you either use a large enough sauce pan or be willing to standby and watch the pot throughout the entire cook time. If it begins to bubble up, simply lift the saucepan up and allow the bubbles to fall, then continue cooking.
• Keep in an airtight container in a refrigerator and use within 7 days. Sauce can be reheated in a saucepan on the stovetop (over medium heat) or in a microwave safe bowl for 2-3 minutes, until loosened up and warm throughout.
• To freeze: Allow to cool completely to room temperature then transfer to a freezer-safe container, large Ziplock bag (for freezing flat, kind of like you would with soup), or portion into ice cube trays for smaller individual portions. Freeze until solid, then use within 3 months.

Nutrition

Calories: 360kcal | Carbohydrates: 3g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 389mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1503IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg

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