This is a straightforward homemade version of creamy Gorgonzola sauce — rich, cheesy, and just a little bit extra. Comes together fast, makes anything feel luxurious, and uses stuff you probably already forgot was in the fridge.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 10 mins
- Flavor: bold, buttery, kinda funky
- Great for: pasta dumps, sad steaks, pretending it’s date night
Why I Like This Recipe
I made this at 10:47pm wearing pajama pants and a hoodie from 2014. I had cream. I had Gorgonzola. I had a potato that looked like it needed a hug. Ten minutes later, I was dipping that spud like it was my job. Zero regrets. Might do it again tomorrow.
Ingredients
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 2 cups heavy cream
- 4–6 oz Gorgonzola cheese, crumbled
- ¾ tsp salt
- ¼ tsp black pepper
- ⅛ tsp grated nutmeg (optional but kinda magical)
How To Make Creamy Gorgonzola Sauce
- Melt butter: in a saucepan, medium-low heat. Whisk in the flour, smooth it out.
- Add cream: slowly, while whisking like you’re in a cooking show.
- Melt the cheese: toss in half the Gorgonzola, stir till melty and thick.
- Toss in the rest: leave some chunks if you’re chaotic like me.
- Season: salt, pepper, nutmeg if you’re feelin’ cozy. Taste, adjust, go wild.
- Serve warm: it’s clingy and rich and absolutely divine.
Tips for Success
- Use full-fat cream. No diet energy here.
- Don’t boil it — simmer is sexy.
- Stir it constantly or it’ll get weird.
- Want it chunkier? Don’t melt all the cheese. Easy fix.
Storage and Reheating
- Fridge: Seal it up and eat within 2–3 days.
- Reheat: Gentle stove heat. Maybe a splash of milk if it’s too clingy.
- Freezer: Honestly… no. Cheese sauce deserves better.
FAQs
Sure. It’s just bolder. Taste will punch harder.
Yep. But reheat gently or it’ll split and cry.
Steak, gnocchi, roasted potatoes, bread. Or like… a spoon.
A little milk thins it right out. Go slow.
Yeah. It’s Gorgonzola. That’s part of the charm.
Common Mistakes and How to Dodge Them
- Overheating it: low heat is love. Don’t boil it to death.
- Dumping cream in all at once: whisk and pour, not splash and panic.
- Skipping the taste test: your cheese might already be salty — check first.
- Wanting smooth sauce but using chunky cheese: pick one. Or embrace both.
- Walking away mid-simmer: don’t. It’ll thicken faster than you think.
Nutrition Facts (Per Serving)
- Calories: 358 kcal
- Total Fat: 36g
- Saturated Fat: 23g
- Cholesterol: 109mg
- Sodium: 544mg
- Potassium: 126mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 6g
Creamy Gorgonzola Sauce Recipe
Course: SauceCuisine: ItalianDifficulty: Easy6
servings5
minutes10
minutes358
kcalRich and cheesy with a Gorgonzola punch, this dreamy cream sauce clings to anything and makes everything feel a little fancier.
Ingredients
1 tbsp butter
1 tbsp all-purpose flour
2 cups heavy cream
4–6 oz Gorgonzola cheese, crumbled
¾ tsp salt
¼ tsp black pepper
⅛ tsp grated nutmeg (optional but kinda magical)
Directions
- Melt butter, add flour. Whisk till smooth.
- Pour in cream slowly, keep whisking.
- Add half the cheese, melt it down.
- Toss in the rest. Leave chunks if you want.
- Season to taste. Serve hot.
Notes
- Don’t overheat or it’ll break.
- Full-fat cream only — this isn’t a salad.
- Add cooked chicken, spinach, or mushrooms if you’re turning it into dinner.
- It thickens fast — keep an eye on it.
