Restaurant Quality Blue Cheese Sauce for Steak

How to Make Restaurant Quality Blue Cheese Sauce for Steak

There are countless number of notable blue cheese sauces available but this one is an exception and one I would consider restaurant quality because it uses an ingredient essential to classic sauces. That ingredient would be demi glace, an extremely rich brown reduction sauce used as a base for many classic French sauces.

This blue cheese sauce recipe is simple to prepare with just a few ingredients including the demi glace and a good quality blue cheese. You don’t need the most expensive brand of blue cheese out there. In fact, you can make this one of those pre-crumbled Gorgonzola cheeses. I like the Whole Foods Market Blue Cheese Crumbles for example.

Another great choice of blue cheese for this recipe is Gorgonzola because it’s easily found in most supermarkets and it has a rich, smooth, creamy flavor.

Blue cheese by itself can be a big, bold flavor with a sharp tangyness 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 be more enjoyable.

I like to have a little extra blue cheese to crumble and use as a garnish on the steak when serving. 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 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. This is a blue cheese sauce I serve on steak especially a tender fillet Mignon.

Have fun with it and please let me know what you come up with.