Description
This Blue Cheese Sauce is creamy, tangy, and bursting with rich flavor. Made with a simple roux base, heavy cream, and crumbled blue cheese, it’s perfect for elevating steaks, burgers, roasted vegetables, or as a delicious dipping sauce. The sauce has a smooth, velvety texture and can be customized with a hint of lemon juice or vinegar for an extra tangy kick.
Ingredients
Scale
Blue Cheese Sauce Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup heavy cream (or whole milk)
- 1/2 cup crumbled blue cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice or white wine vinegar (optional, for extra tang)
- Salt to taste
Instructions
- Melt the butter and make a roux: In a small saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for about 1 minute, stirring constantly, to form a roux that will thicken the sauce.
- Add the cream gradually: Slowly whisk in the heavy cream, ensuring there are no lumps. Continue cooking and stirring for 2 to 3 minutes until the mixture starts to thicken and becomes smooth.
- Add the cheese and seasonings: Stir in the crumbled blue cheese, garlic powder, and black pepper. Keep stirring until the cheese fully melts and the sauce develops a creamy, smooth consistency. For an extra tangy flavor, add the lemon juice or white wine vinegar and mix well.
- Adjust seasoning and consistency: Taste the sauce and add salt as needed. If the sauce is too thick, thin it out with a splash of milk or cream to achieve your desired consistency.
- Serve warm: Pour the warm sauce over steaks, burgers, roasted vegetables, or serve it as a flavorful dipping sauce. Reheat gently if needed as the sauce thickens upon cooling.
Notes
- Use a strong blue cheese such as Roquefort or Gorgonzola for a bold and authentic flavor.
- The sauce thickens as it cools; reheat gently while whisking to restore smoothness.
- This sauce can be made ahead and stored in the refrigerator for 2 to 3 days.
