This Gorgonzola cream sauce is thick, velvety, and seriously hard to resist. It’s got just the right amount of gorgonzola tang mellowed out by heavy cream, Parmesan, and a hint of garlic. My favorite way to enjoy it? Poured over a perfectly cooked filet mignon, though it’s just as delicious with roasted veggies, crispy potatoes, or swirled into pasta or gnocchi. Swoon!
If you’re a fan of gorgonzola’s funkier cousin, blue cheese, you can certainly use that instead. The method stays the same, and the result is just as crave-worthy.
Bonus: this sauce can be made ahead, frozen (yes, really!), and reheated with ease. And if you’re a sauce lover like me, don’t miss our cilantro chimichurri, nutty homemade romesco sauce, or classic aioli—all amazing restaurant-worthy sauces for drizzling on steak!
Learn From My Mistakes 😉
I’ve made this recipe dozens of times, and the biggest thing to note is that the sauce will bubble up and over as it cooks. 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, simply lift the saucepan up and allow the bubbles to fall, then continue cooking.
Storage Info
Store in an airtight container in a fridge and use within one week (though it’s really best within the first 2-3 days). The sauce can be reheated in a saucepan on a stovetop over medium heat or in a microwave safe bowl for 2-3 minutes, until loosened up and warm throughout.
You can freeze this (it works, I’ve tried!), but in general cream-based sauces are best enjoyed fresh. The texture won’t be quite the same after thawing.
If you still want to freeze it, allow the sauce to cool completely to room temperature, transfer to a freezer-safe container or large Ziplock bag (for freezing flat, similar to how you you would freeze soup), or portion into ice cube trays. Freeze until solid, then use within 3 months.
Serving Suggestions (Other Than Steak 😂)
Mix the gorgonzola sauce into pasta, toss with potato gnocchi, fold into mashed potatoes, or spoon on top of juicy burgers. Honestly, I could keep going, but even simply dunking crusty bread in the sauce would be an acceptable way to enjoy it!
If you love a creamy cheese sauce, please be sure to give this one a try. I’d love to know what you think. Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below after you make it!
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Rich, Velvety Gorgonzola Cream Sauce in 25 Minutes
Equipment
Ingredients
- 3 cups (710ml) heavy cream
- 3 cloves garlic, peeled and smashed
- ¾ cup gorgonzola
- ¼ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped parsley
- 1½ tsp Dijon
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Reduce the heavy cream. Place 3 cups 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
- Cooking tip: This sauce bubbles fast—use a large saucepan and watch closely. If it rises, briefly remove from heat, then continue cooking.
- Storage & reheating: Refrigerate airtight up to 7 days. Reheat on the stovetop or microwave 2–3 minutes until smooth.
- Freezing: Cool completely, then freeze (flat in bags or in ice cube trays) up to 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
I used 1/4 cup of the gorgonzola, otherwise followed the recipe “as written”. Excellent sauce; if you prefer more gorgonzola flavor, then use the amount indicated in the recipe.
Will definitely make again.
It’s one of my favorite sauces! So glad you enjoyed. xo, Ari
This is one of the best sauces I’ve ever had. Since finding this recipe, I make it once a week and it is now a staple in our house!
Oh, I’m so glad, Melissa!! We make it often in the winter for steak. Yum! xo, Ari
Made this to go on gnocchi pasta and added a couple handfuls of chopped spinach and it was the best meal hands down I’ve made in a while. Didn’t have to tell the kids to keep eating or anything!
stuffed ourselves silly with bread and cheese sauce!
DELISH!
Ok, I am SO impressed your kids gobbled that up! Gorgonzola is on the list of ‘stinky cheeses’ my kids won’t touch yet hah. I’m holding out hope for when they’re older! Thank you for the review!! xo, Ari
I substituted the cream for skim milk cause that’s all I had, yellow mustard for the Dijon, and blue cheese for the gorgonzola and it tasted terrible!
Hi Jackson — sounds like you made a different recipe. We can only vouch for the recipes tested and developed as written. Best, Ari
Every time I am cooking steak with gorgonzola, I come back to this recipe ! One of the best sauces I have ever made 🤗 Thanks for these ingenious instructions.
This makes me SO happy to hear! We love love love this cream sauce too! xo, Ari
Absolutely delicious and super easy to make! I have used it on different occasions on roast beef, brussel sprouts and pasta. Guaranteed success!
It’s so creamy and flavorful! Absolutely love this with any type of beef, and thrilled that it worked so well with your roast beef. Thanks got sharing, Catarina! xo, Ari
THIS IS SO DELICIOUS 🙌 ALWAYS LOOKING FOR SAUCES AS AN ACCOMPANIMENT TO BEEF, CHICKEN, ETC.
I love it too, Carol! So glad you enjoyed!
Awesome recipe!
Thank you so much! We love this one too.