Easy gorgonzola sauce recipe | Simone's Kitchen (2024)

posted by Simone van den Berg on Feb 23, 2024 0 comments »

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.

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.