This 4-ingredient easy Gorgonzola sauce is made with simple ingredients and perfectly dresses up a simple pasta or steak dinner! This simple gorgonzola cream sauce will wow your tastebuds!
Even if you are not a fan of blue cheese, I encourage you to try this recipe, I think you might find yourself falling in love with it.
We love simple sauce recipes like this easy Alfredo sauce, easy Italian marinara sauce and for something sweet, you have to try this vanilla butter sauce.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love
- Versatile Sauce – This is a delicious gorgonzola sauce for pasta and entrees, like rib-eye steak, filet mignon, or beef tenderloin. It’s delicious on baked potatoes and pasta too!
- Simple Ingredients – Nothing fancy, but tastes fancy, making for an easy weeknight dinner. It’s also one of my favorite potluck recipes!
- Creamy and Cheesy – The creamy heavy cream melts the cheesy gorgonzola and parmesan, with the fresh herbal flavor, making it delish and perfect for a cheese lover!
Simple Ingredients for Gorgonzola Sauce
- Heavy cream | This creamy sauce needs heavy cream as the base.
- Gorgonzola | Be sure to get crumbly Gorgonzola that is not creamy or gorgonzola dolce.
- Parmesan | I always use freshly grated parmesan when possible– the difference in flavor is worth a little extra work.
- Salt and pepper | Complete the taste with kosher salt and black pepper to taste.
- Fresh parsley | Bring a fresh herb flavor with flat-leaf parsley finely minced.
Get the full recipe in the recipe card below.
What’s the best gorgonzola to use for gorgonzola cream sauce?
When choosing Gorgonzola for a Gorgonzola sauce, it depends on your preference and the specific flavor profile you’re aiming for. There are two main types of Gorgonzola: Dolce (also known as Sweet Gorgonzola), which is creamy, softer, and milder in flavor with a slightly sweet taste, while Gorgonzola Piccante (also known as Mountain Gorgonzola) is firmer but still soft, made with full-fat pasteurized cow’s milk with a more intense and complex taste.
Both types can be used for a Gorgonzola cream sauce, but Dolce is often preferred for its smoother, milder profile that blends well in sauces without overpowering other ingredients. It imparts a rich, creamy texture and a subtle blue cheese flavor.
However, if you want a more robust and tangy Gorgonzola presence in your sauce, you might opt for Piccante. It’s a matter of personal preference and the desired flavor intensity in your dish. The bottom line is that it’s your choice; taste it and see what you prefer.
How to Make the Best Gorgonzola Sauce for Steak
Start this easy recipe by setting a medium saucepan over medium-high heat and add the heavy cream. You are making a cream reduction.
Bring it to a full boil, turn the heat down, but keep it boiling for about 45 to 50 minutes, stirring occasionally with a wooden spoon. Once the cream is thickened and resembles the texture of a typical white sauce, it’s ready to be removed from the heat.
Next, remove the pan from the stovetop and add the crumbled cheese, salt, pepper, and chopped parsley. Whisk the ingredients until the cheeses melt, then it’s ready to serve!
Fresh Tips
- If the cream begins to boil over, lift the saucepan from the heat until the level lowers, then continue.
- The sauce is best enjoyed fresh from the stovetop. But, if you need to reheat it, warm it over low heat in a saucepan and whisk it briskly until the ingredients are well combined.
- For a thicker consistency, increase the cooking time and reduce the temperature to medium heat.
A delicious sauce can take any ordinary recipe from just fine to divine! This cheesy sauce is one of my favorite ways to serve NY strip steaks, gnocchi recipes, and other savory recipes.
Try more of my easy sauces, like this Homemade Chunky Blue Cheese Dressing perfect for dipping and drizzling on salads, my Grandpa’s Italian Spaghetti Sauce, and the best Hibachi Sauce Recipe, better known as Yum Yum Sauce!
Variations & Substitutions
Fresh Herbs: If you love the taste of fresh herbs in a creamy cheese sauce, add more of your favorites, like a sprig of rosemary, oregano and thyme.
Substitutes for Gorgonzola: Classic blue cheese, goat cheese, feta, or cream cheese may be a fitting substitute if you have difficulty finding gorgonzola at your local grocery store.
More Flavor: Although it’s delicious and flavorful as is, you can boost the taste of the sauce with more seasonings, like garlic powder or onion powder.
Add some Spice: Add a touch of heat to the creamy sauce by sprinkling in your preferred amount of spicy red pepper flakes.
Creamy Mushroom Gorgonzola Sauce: Melt butter and saute mushrooms in a cast iron skillet for a little something extra in the creamy steak sauce.
10 Ways to Use Gorgonzola Cream Sauce
Gorgonzola cream sauce is a versatile and flavorful addition to various dishes. Here are several ways to use it:
- Pasta Dishes: Toss the cream sauce with cooked pasta for a quick and delicious dish. A creamy gorgonzola pasta, be sure only to cook your pasta al dente!
- Steak Topping: Serve the Gorgonzola cream sauce as a rich and savory topping for grilled or pan-seared steaks.
- Pizza Sauce: Use Gorgonzola cream sauce as a unique and flavorful alternative to traditional tomato-based pizza sauce. Try ingredients like caramelized onions, pear slices, or prosciutto. Try my no rise pizza dough too!
- Chicken Dishes: Drizzle sauce over roasted or grilled chicken breasts or thighs for a decadent and creamy twist.
- Vegetables: Spoon the sauce over roasted vegetables, such as asparagus or Brussels sprouts, to elevate their flavor and add a creamy element.
- Burgers: Use Gorgonzola sauce as a luxurious burger condiment. It adds a rich and tangy dimension to the beef or bison burger.
- Dips: Serve the sauce alongside a platter of crusty bread, breadsticks, or fresh vegetable sticks for a delightful appetizer or party snack.
- Stuffed Mushrooms: Create a flavorful filling by mixing sauce with breadcrumbs and herbs, then stuff mushrooms before baking.
- Gourmet Macaroni and Cheese: Upgrade your macaroni and cheese by incorporating Gorgonzola cream sauce for a sophisticated and indulgent twist.
- Grain Bowls: Drizzle the sauce over grain bowls or quinoa salads to add a creamy and savory element to your healthy dishes.
Frequently Asked Questions
You only need a few ingredients to make this rich and creamy sauce: high-quality gorgonzola, heavy whipping cream, salt, pepper, and fresh parsley.
Yes and no. It is a type of blue cheese made with cow’s milk that originated in northern Italy – Perhaps the oldest variety! Gorgonzola and blue cheese are veined cheeses, but Gorgonzola, originating from Italy, has two main varieties with distinct flavors—milder Dolce and sharper Piccante.
Made from cow’s milk, Gorgonzola features a white or pale yellow color with greenish-blue veins, while blue cheeses, a broader category, can vary widely in texture and taste. The choice depends on personal preference and culinary needs.
Sweets, like honey and jams, pair well with the robust flavor of gorgonzola. Tart flavors, like green apples, add brightness, and nuts, like walnuts and pecans, add a nice crunch.
A tender and juicy steak, like NY strips, or my favorite beef tenderloin, is the best for this creamy cheese sauce. Grilled chicken is also delicious with gorgonzola sauce.
Storage Tips
Refrigerate – After the sauce cools to room temperature, move it to an airtight container or plastic bag with a zip top. Store the sauce in the fridge for up to four days.
Can I freeze gorgonzola cream sauce?
Sure! Pour the cooled sauce into a freezer-safe container, leaving some room for expansion. Then, store the sauce in the freezer for up to three months, thaw overnight in the fridge, and reheat before serving.
How to reheat gorgonzola cream sauce?
Slowly warm the sauce in a small saucepan on the stovetop over medium-low heat, stirring, until it reaches the desired temperature. If the sauce is too thick from being stored, add more heavy cream or even better, if you have some pasta water, use a splash or two to help thin until you get the consistency you prefer.
What to serve with Creamy Gorgonzola Sauce
Serve this creamy gorgonzola sauce recipe with your favorite pasta, potato gnocchi, the perfect steak, or more classic Italian recipes for an easy meal with delicious savory flavors. Here are some tasty ideas from my cookbook:
- Be a real Food Network chef and make this easy beef tenderloin and wow your friends and family!
- Air Fryer Steak Tips (Bites)
- Best Sous Vide Boneless Ribeye Steak Recipe
- Try this Olive Garden steak Gorgonzola.
Best Main Dishes to serve with Gorgonzola Cream Sauce
Our favorite ways to use this sauce are on vegetables and on steak and pasta. Try these favorites below:
Easy Beef Tenderloin with Gorgonzola Sauce (Ina Garten)
4-ingredient beef tenderloin by Ina Garten makes an incredibly tender filet of beef topped with a creamy gorgonzola sauce.
Juicy inside, crispy outside and ready in about 30 minutes!
Easy Homemade Alfredo Sauce Recipe
How to make homemade Alfredo sauce without cream cheese! Simple ingredients, like freshly grated parmesan cheese, minced garlic cloves, and a dash of nutmeg.
Olive Garden Steak Alfredo (Copycat Recipe)
Replace the Alfredo sauce on this easy and juicy steak recipe!
Best Philly Cheesesteak Sandwiches Recipe (Shaved Steak)
30 minutes to the best shaved steak sandwich recipe! Tender, shaved beef, caramelized onions, lots of flavor thanks to Worcestershire Sauce and melty cheese — piled on top of a buttery, toasted French roll.
Philly Cheesesteak sandwiches for everyone!
Best drinks to serve with this creamy sauce
This kind of sauce deserves some sparkle and beauty! Try a few of our favorite drinks!
Blueberry Gin Fizz Cocktail (Empress Gin Cocktail)
Learn how to make this gorgeous Blueberry Gin Cocktail or Empress Gin Cocktail—layered with blueberry syrup, spicy ginger beer, and purple Empress gin. Plus I’ll show you how to do the “float” process.
Cranberry Lemon Drop Martini
This Cranberry Lemon Drop Martini is a sweet-tart; bright, delicious and festive holiday cocktail! With easy make-ahead cranberry simple syrup.
Easy Elderflower French 75 Cocktail with St Germain
If you have never tried a French 75 Cocktail, you are in for a treat! This easy cocktail is a delightfully sparkling floral champagne cocktail with only four ingredients. And St. Germain elderflower liqueur adds sweet flavor and floral notes.
More Marinades, Sauces, and Dressings to Elevate Recipes
- Best Shish Kabob Marinade Recipe for Chicken and Steak
- Easy Nut-Free Basil Pesto Sauce Recipe
- Pomegranate Salad Dressing Recipe
- Famous Flank Steak Marinade
- Buttermilk Ranch Dressing
- Coconut Lime Chicken Marinade
Keep an eye on the boiling heavy cream. It may boil over if you’re not using a large enough saucepan.
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Ingredients
- 2 cups heavy cream
- 3 ounces Gorgonzola see notes for the best type of Gorgonzola to choose
- 1.5 tablespoons Parmesan cheese freshly grated
- Kosher salt & Pepper to taste (about ¼ teaspoon each)
- 1.5 tablespoons Italian flat leaf parsley minced
Instructions
- Heat the heavy cream (2 cups) in a medium saucepan over medium-high heat until it reaches a full boil. Allow it to boil (not just simmer) for 45 to 50 minutes until it thickens, resembling the consistency of a white sauce. Remember to stir occasionally.
- Remove the saucepan from the heat, adding the Gorgonzola (3 ounces, crumbled), Parmesan (1 ½ tsp), salt (¼ tsp), pepper (¼ tsp), and parsley (1 ½ tsp). Whisk briskly until the cheeses have completely melted, and it's ready to serve.
Notes
Storage Tips
Fridge: Allow it to cool to room temperature. Once cooled, transfer it to an airtight container or a sealable plastic bag. Refrigerate up to 3-4 days. However, the exact shelf life can vary based on the ingredients used and how they were handled during preparation. Do the sniff test before using.Can I freeze gorgonzola cream sauce?
Pour the cooled sauce into an airtight, freezer-safe container, leaving some space at the top for expansion, and label it. Store for up to 2-3 months. When you’re ready to use it, thaw it in the refrigerator before reheating.How to reheat gorgonzola cream sauce
Slowly warm the sauce in a small saucepan on the stovetop over medium-low heat, stirring, until it reaches the desired temperature. If the sauce is too thick from being stored, add more heavy cream or even better, if you have some pasta water, use a splash or two to help thin until you get the consistency you prefer.What’s the best gorgonzola to use for gorgonzola cream sauce?
When choosing Gorgonzola for a Gorgonzola sauce, it depends on your preference and the specific flavor profile you’re aiming for. There are two main types of Gorgonzola: Dolce (also known as Sweet Gorgonzola), which is creamy, softer, and milder in flavor with a slightly sweet taste, while Gorgonzola Piccante (also known as Mountain Gorgonzola) is firmer but still soft, made with full-fat pasteurized cow’s milk with a more intense and complex taste. Both types can be used for a Gorgonzola cream sauce, but Dolce is often preferred for its smoother, milder profile that blends well in sauces without overpowering other ingredients. It imparts a rich, creamy texture and a subtle blue cheese flavor. However, if you want a more robust and tangy Gorgonzola presence in your sauce, you might opt for Piccante. It’s a matter of personal preference and the desired flavor intensity in your dish. Bottom line, it’s your choice, taste it and see what you prefer.Nutrition
Elisa
Love this Best Easy Gorgonzola Cream Sauce Recipe, looks so delicious and easy to make. Will try this soon. Thanks for sharing 🙂
You’ll love it!
Tracy
This is the most decadent sauce! And so easy to make, too! I want to put it on everything now~
Haha!! Almost everything!
nancy
delicious Gorgonzola Cream Sauce. I’m not usually a big fan on blue cheese but this one was amazing
Thank you! So glad you loved it!
Kathryn
This creamy sauce is SO good on just about everything! I loved it on steak, fries and even potatoes. Making this sauce more often! 🙂
Yay!!!