Ingredients & Substitutions
Here I explain the best ingredients for my creamy blue cheese sauce recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Blue Cheese Sauce For Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Make sure to keep the heat on low. Since this sauce contains mayo, it will split if you overheat it. Remove from heat as soon as it’s warm. Mashing the blue cheese against the sides of the pan infuses the sauce with more of its flavor. If you use a nonstick pan, use a wooden spoon to prevent scratches. Adjust the consistency to your liking. This blue cheese sauce is pretty thick! Feel free to add more milk or cream, a tablespoon at a time, if you want it thinner. What about salt? I didn’t need to add any, as the sauce was salty enough from the blue cheese, but you can add some to taste if needed.
Buffalo anything – This sauce is the perfect way to cool down the heat from my baked buffalo chicken, buffalo chicken soup, or air fried buffalo cauliflower. And of course, buffalo chicken wings are a given! Burgers – Try it with my beef burgers, lamb burgers, or even turkey burgers. Vegetables – I love drizzling blue cheese sauce over roasted broccoli, cauliflower, or brussels sprouts in particular. But it’s a great flavor boost on all kinds of roasted veggies. Fries – Dip your steak fries or air fryer french fries! For a lighter option, make my zucchini fries.
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Tips: Don’t miss my recipe tips above for the right consistency and the best flavor! Store: Keep in an airtight container in the fridge for up to 5 days. Don’t freeze, as it will separate. Reheat: This sauce becomes too thick to drizzle when it’s cold, so just warm it in a saucepan again before enjoying. Keep the heat low, so it doesn’t split!
