This blue cheese sauce is bold, creamy and tangy with a hint of garlic. It’s quick to make while your steak rests, and also works brilliantly with chicken, pork, potatoes or pasta. Simple ingredients combine into a rich, luscious sauce.
Steak without sauce? Not in our house. I’m not usually a huge blue cheese fan, but melted into cream it becomes silky and indulgent — even the kids love it. Ready in under ten minutes, it’s versatile enough as a dip for potato wedges or a sauce for pasta or roasted meat.
📋 What do we need?
- Blue Cheese – I used Stilton, but Roquefort or gorgonzola work well. Gorgonzola gives a milder flavour.
- Cream – Use double (heavy) cream so the sauce stays rich and doesn’t split.
- Banana Shallot – One banana shallot, or two small shallots. If you don’t have shallots, use ½ small onion, finely chopped.
📺 Watch how to make it
Full recipe with detailed steps is available in the recipe card below.
- Melt the butter and gently fry the finely sliced shallot for 3–4 minutes, then add the garlic for a further minute.
- Add the cream and Stilton, stirring over low heat until the cheese melts (about five minutes).
- Stir in Worcestershire sauce and black pepper, then serve.
👩🍳PRO TIP For a thicker sauce simmer gently for a few more minutes, stirring often. If it becomes too thick, add a splash of milk. A squeeze of lemon can brighten the sauce and cut through some of the richness.
This is an indulgent sauce that feels restaurant-quality but is easy to make at home.
I love this Blue Cheese sauce spooned over a medium-rare ribeye steak, but it’s equally good with chicken or pork.
What do you serve yours with?
🍲 What to serve it with
Beef
How to cook the perfect steak
Chicken
Baked Chicken Goujons
Appetizers
Crispy Baked Buffalo Wings
Street Food
The Ultimate Double Cheeseburger
Pasta
Easy Homemade Pasta
Sides
Homemade Oven Chips
🍽️ More delicious sauces for steak
- Peppercorn Sauce
- Creamy Mushroom Sauce
- Classic Diane Sauce
- Rich Red Wine Jus
- Simple Garlic Butter
- Spicy Chimichurri Sauce
- Gorgonzola pasta (if you love blue cheese)
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Blue Cheese Sauce Recipe
Ingredients
- 2 tbsp unsalted butter
- 1 banana shallot, peeled and finely chopped (or ½ small onion)
- 1 clove garlic, minced
- 150 ml double (heavy) cream (½ cup + 2 tbsp)
- 125 g Stilton, crumbled or roughly chopped (use Gorgonzola for milder flavour)
- 1 tbsp Worcestershire sauce
- ¼ tsp black pepper
Instructions
- Melt the butter in a large frying pan over medium heat.
- Add the chopped shallot and fry for 3–4 minutes until softened.
- Add the minced garlic and cook for 1 minute more.
- Pour in the cream and add the Stilton. Heat gently over low heat, stirring often, until the cheese melts and the sauce thickens slightly (about 5 minutes). Crushing the cheese with the back of your spoon helps it melt.
- Stir in the Worcestershire sauce and black pepper. Serve immediately, or simmer gently while stirring if you want a thicker sauce.
Notes
Can I make it ahead?
Yes — cool, cover and refrigerate for up to two days. Reheat gently over low heat, stirring constantly, and add a splash of milk if it’s too thick.
Ingredient swaps
Try Roquefort or Gorgonzola instead of Stilton. If you don’t have shallots, use finely sliced white or brown onion.
Nutritional information is per serving. This recipe serves 4.
Nutrition
Carbohydrates: 4 g |
Protein: 8 g |
Fat: 29 g |
Saturated Fat: 18 g |
Sodium: 543 mg
Nutrition information is approximate and should be used as a guide.
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