Blue Cheese Sauce

Add great flavour to your food with a Blue cheese sauce. There are a variety of blue cheeses with many different depths and flavours. They generally provide a richer sauce than the basic cheese sauce but needn’t be any more difficult to make.

You may want to decide how rich and creamy you would like this blue cheese sauce. For richer sauces use stronger cheese such as Stilton and for a more delicate sauce use a more delicate cheese such as Danish Blue or Fourme D’Ambert. For thicker sauces use double cream For thinner sauces use single cream (or even replace some with a little milk). This recipe is for a strong, thick sauce blue cheese sauce.

Ingredients (makes approximately 350 ml)


  • 150ml Double Cream
  • 200g Stilton Cheese
  • 600ml/1 pint Milk
  • Salt and pepper (white or black – your choice) to taste
  • 200g/7oz Cheese
  • Solid cheese such as cheddar, red Leicester or gouda



  1. Put the cream in a saucepan and heat gently Bring to the simmering point.
  2. Add the cheese. Stirring slowly until the cheese has all melted.
  3. Your sauce is ready to be poured on your steak, or whatever you are eating.


Alternatives for your blue cheese sauce

You can add other ingredients. Try the following adaptations:

  • Frying a sliced onion or a few shallots in a little butter before adding the cream.
  • Adding two handfuls of fresh spinach to the cream.
  • Using half milk or single cream to make a thinner sauce.

Blue cheese sauce ideal for steak and past and easy to makeOnce you have tried a blue cheese sauce you will be amazed at how tasty a cheese sauce this is. But what makes blue cheese blue? Well you might be amazed to know that its a fungus, so the saying ‘mouldy cheese’ is quite true.

Blue cheese is made with a blue-green mould called Penicillium Roqueforti. Don’t be alarmed, it is a harmless fungus that has been used for food production for nearly 2000 years.


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