Edited August 4, 2022
Creamy Gorgonzola Sauce can easily be used for a chargrilled steak, potato gratin, or my favorite way, pasta! Decadent and cheesy, this recipe is super quick for a comforting sauce. Top with diced apples or toasted walnuts for the perfect touch. You can make this ahead or freeze it!
I always make this recipe whenever I have the chance to. Husband’s away for the weekend? Make gorgonzola sauce! On my own for dinner? Gorgonzola sauce! Can you tell I love gorgonzola? This gluten-free recipe is another excellent reason to make this over and over. You can swap the gorgonzola for blue cheese if you prefer more funk and less creamy cheese.
How to make Creamy Gorgonzola Sauce
This recipe only requires a few ingredients and is made relatively quickly. It only takes about 20 minutes to become a delicious sauce. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Gorgonzola Cheese: It’s your preference on the type of gorgonzola you want to use. There’s gorgonzola dolce (a bit sweeter and creamier) and gorgonzola piccante (more of the typical gorgonzola). I personally love the dolce variety.
- Unsalted Butter: It’s better to use unsalted because you can control the salt content when seasoning and tasting.
- Dijon Mustard: Completely optional, but recommended for a slight tang.
- Shallots: A cousin to the onion, but a little more delicate in flavor, which is why I used it for the gorgonzola sauce. If you don’t have shallots on hand, you can use 1/4 cup of minced red onion.
- Garlic: What’s a sauce without garlic?
- Heavy Cream: It’s best not to substitute other dairy products for this sauce. Milk and half-and-half will scald, whereas cream will not. Using dairy-free options may result in a different taste and less creamy, so use at your own risk.
- Grated Parmesan: To balance out the strong gorgonzola taste.
- Salt and Ground Black Pepper: To taste.
- Ground Nutmeg: Completely optional.
- Fresh Parsley: For garnish and color.
In a medium saucepot, melt butter and saute the shallots and garlic. Add in the gorgonzola and stir to melt. Add in the dijon mustard, heavy cream, parmesan cheese, salt, and pepper. Bring to a boil, then reduce to a simmer for 10-15 minutes until it has thickened. The cream will eventually bubble up, so make sure your pan is not too small. Turn off the heat and serve with pasta (my recommendation), steak, chicken, or roasted Brussel sprouts. Garnish with parsley.
Tips & FAQs
- What is gorgonzola cheese exactly? Gorgonzola cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age. Gorgonzola is one of the world’s oldest blue-veined cheeses. It is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness. I typically like the sharper Gorgonzola, but people do have preferences!
- Storage: The sauce will keep up to a week. This is best enjoyed 2-3 days after making though.
- Freezing: You can 100% freeze this sauce. Allow it to come to room temperature then transfer to a freezer-safe container, large Ziploc bag, or portion into an ice cube tray for smaller portions. After freezing, use within 3 months.
- Reheat: Simmer in a saucepot over medium heat or microwave for 2-3 minutes, covered, until loosened up and warm throughout.
- What can I serve with this sauce? My favorite use of this sauce is over pasta. Linguine or rigatoni works wonderfully. However, you can easily serve it with some juicy steak, grilled chicken, potato gratin, roasted Brussel sprouts, or even as a dipping sauce for garlic bread or freshly cut veggies.
- I wouldn’t recommend any other dairy products for this if you are looking to substitute. Milk and half-and-half will scald, whereas cream will not. Using dairy-free options may result in a different taste and less creamy, so use at your own risk.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Creamy Gorgonzola Sauce
Ingredients
- 2 tbsp unsalted butter
- 1 shallot, minced
- 3 garlic cloves, minced
- 5 oz block of Gorgonzola cheese
- 2 cups heavy cream
- 1 tsp dijon mustard, optional
- 2 tbsp grated parmesan
- Salt and black pepper, to taste
- Pinch of nutmeg, optional
- 1 1/2 tbsp fresh parsley, chopped
Instructions
- Melt butter in a medium saucepot over medium heat. Add in the shallots and garlic and cook for 1 minute.
- Stir in the gorgonzola until melted. Add in the heavy cream, dijon mustard, parmesan cheese, salt, pepper, and nutmeg. Whisk to incorporate.
- Bring to a boil, then reduce to a simmer on medium-low heat for 10-15 minutes until the sauce is thickened. The cream will eventually bubble up, so make sure your pan is not too small. Whisk occasionally to avoid burning at the bottom of the pot.
- Remove from the heat and serve; garnish the parsley.
Notes
Storage: The sauce will keep up to a week. This is best enjoyed 2-3 days after making though.
- Freezing: You can 100% freeze this sauce. Allow it to come to room temperature then transfer to a freezer-safe container, large Ziploc bag, or portion into an ice cube tray for smaller portions. After freezing, use within 3 months.
- Reheat: Simmer in a saucepot over medium heat or microwave for 2-3 minutes, covered, until loosened up and warm throughout.
What can I serve with this sauce? My favorite use of this sauce is over pasta. Linguine or rigatoni works wonderfully. However, you can easily serve it with some juicy steak, grilled chicken, potato gratin, roasted Brussel sprouts, or even as a dipping sauce for garlic bread or freshly cut veggies.
I wouldn’t recommend any other dairy products for this if you are looking to substitute. Milk and half-and-half will scald, whereas cream will not. Using dairy-free options may result in a different taste and less creamy, so use at your own risk.
Nutrition Facts
Calories
300.38Fat (grams)
29.83Sat. Fat (grams)
18.87Carbs (grams)
3.21Fiber (grams)
0.2Net carbs
2.58Sugar (grams)
2.07Protein (grams)
6.19Sodium (milligrams)
233.08Cholesterol (grams)
91.33
Miss Raven's Kitchen 
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