Creamy Gorgonzola Sauce (Kitchen Bootcamp)

It’s already June… Can you believe it? That means that it’s about time that I wrap up the first month of the Kitchen Bootcamp challenge! Because of the holiday on Monday, I decided to extend the challenge a bit to give everyone who was interested a chance to participate. So, I will be posting my wrap-up post tomorrow (in place of my Friday Favorites) with links to all of the other great sauce recipes, videos, and blog posts that have been submitted for the challenge!

I started out the challenge with a simple tomato sauce… I knew that was one that I could do easily while I got familiar with making videos. I think the bigger challenge for my first Kitchen Bootcamp post was really the video and not the recipe. So, I decided to do a second post this month taking on another kind of sauce – white sauce.  I have made my share of white sauces before, but I have also done plenty of things wrong, so I spent a bit of time reading The Professional Chef to absorb some knowledge. After reading, I decided to make a classic bechamel sauce – a milk based sauce that is thickened with butter and flour.

To give the sauce some extra flavor, I also added in some garlic and gorgonzola cheese. I think it would be a great sauce to serve over beef, but I had some homemade spinach artichoke ravioli that I tossed in the sauce instead.  Don’t worry, you will see the recipe for the homemade ravioli soon enough, but for now, here is my second Kitchen Bootcamp video and my recipe for creamy gorgonzola sauce!

Creamy Gorgonzola Sauce

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • 1 1/2 cups milk (I used 2%)
  • 4 ounces gorgonzola cheese (dolce or regular)

Heat a heavy bottomed pot or skillet over medium-low heat.  Melt the butter in the pan.  Add the garlic and cook for a few minutes, stirring occasionally to make sure the garlic does not burn.  Add in the flour to create a roux and cook for a few minutes until the roux is a golden color and the flour has cooked.

Gradually whisk in the milk, continuing to whisk until the sauce is smooth and has no lumps.  Bring the sauce up to a boil and then reduce the heat slightly so that the sauce simmers.  Simmer for a few minutes until the sauce has thickened. Take the pan off of the heat and gradually whisk in the gorgonzola cheese until the sauce is smooth and creamy.

I tasted my sauce and did not think it needed any additional salt, but you could season to taste at this point.

There’s Still Time!

You can still submit a blot post for this month’s Kitchen Bootcamp challenge! I will be posting all of the sauce posts tomorrow, but I will do my best to add any late entries throughout the weekend!

17 Responses to Creamy Gorgonzola Sauce (Kitchen Bootcamp)

  1. Jen,

    Nothing to laugh about here. Your video is wonderful! Very informative. This sauce looks sooo good. I’ve got to try this.

    I’ve been testing recipes using video (since I got a new camera with a video feature),but was ‘too chicken’ to go and publish it. You’ve given me a reason to do it.

    It’s great to share recipes, but with video, it’s even better.

    Thanks for a great video!


  2. Your videos are great Jen! I’ve really enjoyed them, hope you’ll keep at it :) This sauce looks delicious – now if only I had some of your homemade ravioli to go along with it!

  3. This video is fantastic! You are adorable! LOL

    If you can believe it, I have never tasted Gorgonzola, at least I don’t remember eating it!

    I have always been intimidated by roux, and you make it look so easy! I am going to have to try it!

    Thanks for your great inspiration!

  4. This is terrific! I’ve never read your blog before, but found it searching for a Gorgonzola sauce recipe, and I’m so glad I did! Nearly every other recipe called for Parmesan cheese in addition to the Gorgonzola, which I didn’t have. I served this mixed with leeks and mushrooms over quinoa. Delish!

  5. I absolutely love a good Gorgonzola or blue cheese sauce. Over a little spaghetti, perhaps a little cream and parmesan on top – Oh I’m in heaven thinking about it already.

    Who cares about the weight!

    • Hi, Leesa – I typically don’t store and reheat a sauce like this one because it will separate. I haven’t actually tried it with this one. You could try it, but you will likely have to reheat it on the stove and whisk until it comes back together.

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