A Wonderful Blue Cheese Sauce for Steak
If you love bold, creamy flavors, this blue cheese sauce is for you. It’s rich, tangy, and incredibly easy to make. Whether you’re drizzling it over steak, dunking fries, or spooning it onto burgers, this sauce adds instant flavor.
I always keep a wedge of blue cheese in the fridge just for this. You only need a few ingredients and about 10 minutes. No fancy tools, no special skills—just a saucepan and a spoon. This is the kind of recipe you can whip up while the steak rests or the pasta cooks.
You can make it chunky or smooth, mild or strong. Want it extra creamy? Stir in more cream. Like a big punch of blue? Crumble in a little extra cheese at the end. It’s totally flexible.
This sauce is a great way to impress without the stress. It tastes like something you’d get at a steakhouse, but you made it in your kitchen with zero fuss. I’ll walk you through everything—what kind of cheese to buy, how to avoid curdling, and how to balance the flavors.
Let’s make something delicious. This blue cheese sauce is about to be your go-to for all things grilled, roasted, or fried.
Restaurant Quality Blue Cheese Sauce for Steak
Ingredients
- 1 tablespoon butter
- 1 shallot finely minced
- ¼ cup red wine
- white pepper freshly ground, to taste
- 1 cup demi glace
- ¼ cup blue cheese crumbled
Instructions
- Heat a saucepan over medium heat and when hot, add butter and let it melt. Be careful not to let it burn.
- Add shallots and saute for 4 minutes until translucent.
- Deglaze the pan with red wine, then season with a little freshly ground pepper to taste.
- Add the demi-glace, stir and continue to cook until the sauce is thick enough to coat a spoon.
- Add the crumbled blue cheese and stir until the cheese is well incorporated into the sauce.
- Taste and adjust the season with pepper. I don’t think the sauce will need any salt because of the cheese but if it needs it, add a little and taste.
Suggestions For Serving
| Item | Description | Why It Works |
|---|---|---|
| Grilled Steak | Juicy, seared beef cooked to your liking. | Blue cheese sauce adds creamy richness and sharp contrast to the savory meat. |
| Roasted Potatoes | Crispy on the outside, fluffy on the inside. | The sauce adds flavor and moisture to every bite. |
| Burger | Classic beef or veggie burger on a toasted bun. | Replaces or enhances traditional cheese with bold, creamy flair. |
| Chicken Wings | Crispy wings tossed in spicy buffalo sauce. | Cools the heat and adds tangy depth. |
| Pasta | Hot noodles or gnocchi tossed in the sauce. | Creates a quick, indulgent meal with minimal effort. |
| Broccoli or Cauliflower | Steamed or roasted until tender. | Blue cheese makes veggies feel like a treat, not a chore. |
Blue Cheese
Blue cheese by itself can be a big, bold flavor with a sharp tanginess that may need to be an acquired taste. However, when you combine this cheese with the rest of the sauce, it does mellow out some and becomes more enjoyable.
I like to have a little extra blue cheese to crumble and use as a garnish on the steak when serving. It may be a little overkill, but it sure looks good and in my opinion, only gives another layer of flavor to the dish.
To read about two of my favorite Blue Vein Cheeses, Cashel Blue and Colston Basset Blue Stilton.
To read more about demi-glace, how to make it at home, and where to purchase it online.
Note: this is not the blue cheese sauce you are typically served with chicken wings, although I don’t see why you couldn’t use it for wings too. I serve this blue cheese sauce on steak, especially a tender fillet Mignon.
