Steak House White Chocolate Sauce Recipe

This is a straightforward homemade version of Ruth’s Chris Steak House White Chocolate Sauce — buttery, sweet, and lush with just the right amount of creaminess. Takes 15 minutes, zero skill, and tastes like something way fancier than what it is.

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Quick Summary

Prep time: 5 mins
Cook time: 10 mins
Flavor: sweet, creamy, rich
Great for: pouring on ice cream, dipping strawberries, drizzling over regrets

Why I Like This Recipe

Let’s be honest — I made this on a Tuesday when I needed comfort and ran out of chocolate chips. Found a block of white chocolate I was saving for “something special.” This sauce is that something. It’s smooth, melts like velvet, and turns even sad freezer ice cream into a five-star moment. Honestly? Dangerous knowledge to have.

Ingredients

6–8 oz white chocolate — use the good stuff like BAKER’S or Ghirardelli
2 tbsp butter — makes it glossy and extra rich
1 cup sugar — yep, it’s a lot. It’s sauce.
¼ cup milk — whole milk is best
¼ cup heavy cream — for silkiness
1 tsp vanilla extract — rounds out the sweetness

How To Make Steak House White Chocolate Sauce

Melt the chocolate + butter: Break white chocolate into chunks. Toss in a saucepan with butter. Low heat. Stir constantly until smooth and fully melted.
Add the rest: Pour in sugar, milk, cream, and vanilla. Keep heat low. Stir for 5-ish minutes until it thickens slightly and everything’s one happy, creamy blend.
That’s it: Serve hot over ice cream, cake, fruit, pancakes… or just eat it with a spoon, I don’t judge.

Steak House White Chocolate Sauce Recipe

Tips for Success

Use real white chocolate — not white chips or fake “white morsels.”
Stir constantly to avoid burning. White chocolate scorches fast.
Don’t crank the heat. Low and slow wins.
Want it thinner? Add a splash more milk.
Want to store it? Keep it in a jar in the fridge — reheat gently.

Storage and Reheating

Fridge: Store in a sealed jar or container up to 1 week. It’ll thicken a lot as it cools.
Reheat: Microwave in 10–15 second bursts, stirring between. Or warm in a saucepan on low heat. Add a splash of cream if needed to loosen.
Freezer: It can be frozen, but may separate. Not recommended unless you’re desperate.

FAQs

Can I use white chocolate chips instead?

Not ideal — most don’t melt properly. Use real bar chocolate labeled “white chocolate.”

Can I make this dairy-free?

Technically, yes — swap butter and cream with coconut cream and dairy-free white chocolate, but texture and taste will change.

Is this the actual Ruth’s Chris recipe?

Not officially — but it nails the flavor and texture from their dessert plates.

Can I make it thicker?

Simmer a bit longer or reduce the milk slightly. It’ll also thicken as it cools.

What can I serve this with?

Ice cream. Brownies. Waffles. Strawberries. Banana slices. A bad mood.

Common Mistakes and How to Dodge Them

Why is my sauce gritty? Either the sugar didn’t dissolve fully or the chocolate scorched. Stir more and keep heat low.
Too thin? Simmer longer, or use less milk/cream next time.
Too thick after cooling? Totally normal. Just reheat gently and add a splash of cream.
Chocolate seized up? Heat was too high or liquid got added too fast. Always go slow and stir continuously.
Tastes bland? Make sure you’re using real white chocolate and good vanilla. Quality matters here.

Nutrition Facts (Per Serving)

Calories: 230 kcal
Carbs: 34g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 21mg
Sodium: 44mg
Sugar: 34g