Warm Garlicky Blue Cheese Sauce

"Perfect for all cuts of steak, prime rib, roasts, pork tenderloin, vegetables and wonderful with baked potatoes too. It is quick easy and it just a nice condiment versus a steak sauce or cheese sauce."
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Ready In:
1 cup


  • 6 ounces blue cheese, crumbles (I buy one small tub right from the dairy aisle, already crumbled to make things easy, gorgonzola als)
  • 2 teaspoons garlic, minced (more or less depending on how much garlic you like, I usually add a bit more)
  • 34 cup heavy cream
  • 1 teaspoon grated shallot (or very finely chopped)
  • 12 teaspoon fresh parsley, fine chopped (feel free to use thyme as it is also very good)
  • 1 pinch hot sauce (optional)
  • pepper


  • Sauce -- In a small saucepan on medium low heat, add the cream, cheese, garlic and shallot, and let simmer for about 7-10 minutes until it slightly reduces.
  • Finishing -- Once it has reduced slightly and the sauce thickens on it's own, add a pinch of hot sauce (optional), pepper, and the parsley. I don't add any salt as the cheese is salty enough. Stir well to combine.
  • Serve -- Done! I love to drizzle over steak, roasts, pork chops and tenderloins, veggies, anything you want. Just ENJOY!

Questions & Replies

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  1. I had some leftover house made potato chips from a restaurant lunch and remembered one time having warm chips with a blue cheese sauce at another restaurant. I searched and found this recipe, tried it and it was perfect! Like the other reviewer I also used half-and-half because that is what I had in my fridge. It was just out of this world on those warmed up chips! I can’t imagine how good it would be on other things. I will definitely be making this again.
  2. I wanted some sauce for a Rib-eye, and had most of theses ingredients with an exception, I had 1/2 & 1/2 instead of cream. The results were wonderful! We had steamed broccoli and baked potato (left off all my normal baked potato "add-ons") and ended up using the sauce for everything. Great recipe. Thank you.


<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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