Description
This creamy and tangy Blue Cheese Sauce is perfect for dressing up salads, drizzling over steaks, or serving as a dip. Made with a blend of blue cheese, mayonnaise, and cream, it delivers rich flavor with a smooth texture in just 10 minutes.
Ingredients
Scale
Ingredients
- 1 tablespoon butter (or olive oil)
- 2 cloves garlic, minced
- 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 butter in a small saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown.
- Melt Cheese: Reduce heat to low. Stir in mayonnaise, heavy cream (or milk or half and half), crumbled blue cheese, and Worcestershire sauce. Heat gently for 2 to 3 minutes, mashing the blue cheese with the back of a spoon to help it melt smoothly. Avoid overheating to prevent the sauce from separating.
- Finish and Serve: Remove the saucepan from heat. Stir in lemon juice and season with black pepper to taste. Serve the sauce warm or at room temperature as a dip, salad dressing, or accompaniment to your favorite dishes.
Notes
- You can substitute heavy cream with milk or half and half for a lighter sauce.
- Use olive oil instead of butter for a dairy-free option.
- If the sauce becomes too thick after cooling, gently reheat or stir in a splash of milk to loosen.
- This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
