Description
A rich, creamy blue cheese sauce that pairs perfectly with steak
Ingredients
- 1 cup heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- ⅓ cup shallots, thinly sliced
- ¼ cup white wine (e.g. Pinot Grigio)
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground black pepper
Instructions
- Heat a saucepan over medium heat and melt the butter.
- Add the shallots and sauté until they begin to soften and lightly caramelize.
- Add the garlic and cook briefly (about 15 seconds), being careful not to let it brown.
- Pour in the white wine and let it reduce by about half.
- Stir in the heavy cream, thyme, Worcestershire sauce, and black pepper.
- Add the crumbled Gorgonzola and stir to combine.
- Simmer gently for 5–7 minutes, stirring often, until the sauce thickens to your desired consistency.
- Remove from heat and serve warm over steak.
Notes
- If you prefer not to use wine, substitute with chicken or vegetable stock (reduce slightly for flavor).
- For a milder blue cheese flavor, use a less pungent blue cheese such as Gorgonzola dolce.
- If the sauce gets too thick, thin it with a splash of cream or milk.
- Store leftover sauce in an airtight container in the refrigerator for up to 4–5 days. Reheat gently over low heat, stirring and adding liquid if needed.
- Do not bring the sauce to a rolling boil, to avoid curdling.
Nutrition
- Serving Size: ≈ 2 tablespoons
- Calories: 194 kcal
- Sugar: 1 g
- Fat: 19 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Protein: 4 g
