Description
This creamy Blue Cheese Sauce is a rich and tangy condiment perfect for adding depth to salads, steaks, burgers, or vegetables. Made with a blend of blue cheese, mayonnaise, and heavy cream, and enhanced with garlic, Worcestershire sauce, and lemon juice, this sauce comes together quickly on the stovetop for a luscious and flavorful addition to any dish.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter (or olive oil)
- 2 cloves garlic, minced
Sauce Ingredients
- â…“ cup mayonnaise
- â…“ cup heavy cream (or milk or half and half)
- 5 ounces blue cheese, crumbled
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper (or to taste)
Instructions
- Sauté Garlic: Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic to maintain its delicate flavor.
- Melt Cheese: Reduce the heat to low. Stir in the mayonnaise, heavy cream (or your choice of milk or half and half), crumbled blue cheese, and Worcestershire sauce. Heat gently for 2-3 minutes, mashing the blue cheese with a spoon to help it melt smoothly into the sauce. Be mindful not to overheat to prevent the sauce from separating or curdling.
- Finish and Serve: Remove the saucepan from heat. Stir in the lemon juice and season with black pepper to taste. The sauce can be served warm or at room temperature, complementing a variety of dishes.
Notes
- For a lighter version, substitute heavy cream with milk or half and half.
- Adjust the amount of blue cheese depending on your desired tanginess and texture.
- Serve this sauce immediately for the best consistency, but it can be gently reheated if needed.
- To make the sauce thicker, simmer for an extra minute at low heat while stirring.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat carefully to avoid separation.
