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.
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.
- 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.
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!
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More sauces to try:
- Ginger Scallion Sauce
- Cilantro Chimichurri
- Parmesan Cream Sauce
- Homemade Teriyaki Sauce
- Charred Scallion Sauce
Gorgonzola Cream Sauce Recipe
Equipment
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.
I AM SURE SOMEONE ELSE PROBABLY TYOLD YOU, BUT THE RECIPE HAS SOME CONFLICTING MEASUREMENTS. THE DIJON MUSTARSD AND THE SALT. ON THE LIST IT’S 1 1/2 TSP DIJON AND 1/2 TSP SALT. IN THE NARRATIVE IT SAYS JUST THE OPPOSITE!
Thanks so much for letting me know, Theresa! I’ve updated it to fix the typo! xo, Ari
This recipe is legit 💯 I did tweak it just a tad because I didn’t have fresh parsley. I added thyme and rosemary to the cream and garlic. Thank you for a great recipe!
That sounds absolutely perfect, Essie! Glad you love it too! xo, Ari
Yay for a new sauce to work into my life! Simple, easy instructions to follow (thank you!) and ingredients that are easy to have. The family really enjoyed this gorgonzola sauce. Mashed potatoes and Brussels as the sides, we loved it. We had plenty of leftover sauce which I think would be great on a burger….because…why not! Thanks Ari.
Omg on a burger?! YES, please! Glad you enjoyed! xo, Ari