Why You’ll Love Blue Cheese Sauce Recipe | Easy Steak and Dip Sauce Recipe

I love this recipe because it’s incredibly easy and delivers big flavor with minimal effort. I can keep it chunky or make it smooth, adjust the sharpness to my liking, and use it in so many ways. It always feels a little gourmet, even though it comes together in minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup crumbled blue cheese (Roquefort, Gorgonzola, or Stilton)
½ cup sour cream or Greek yogurt
¼ cup buttermilk or milk (adjust for consistency)
2 tbsp mayonnaise or heavy cream (optional for richness)
1 tsp lemon juice or vinegar
½ tsp sauce (optional)
Salt & black pepper to taste
Optional: garlic powder, mustard, fresh herbs

Directions

I start by crumbling the blue cheese into a mixing bowl. I add the sour cream or Greek yogurt, mayonnaise or cream if using, and the buttermilk, then whisk everything together until mostly combined.

Next, I stir in the lemon juice, sauce, and season with salt and black pepper. If I want a chunky sauce, I leave it just like this. For a smoother texture, I blend it briefly using a food processor or immersion blender.

I taste the sauce and adjust the salt or acidity as needed. Once satisfied, I cover it and refrigerate it for at least 30 minutes so the flavors can fully meld. I serve it chilled as a dip or gently warm it when using it as a steak sauce.

Servings and Timing

This recipe makes about 1 cup of sauce, which serves 6 to 8 people as a dip or drizzle. I spend about 10 minutes preparing it, then allow around 30 minutes of resting time, bringing the total time to approximately 40 minutes.

Variations

I add fresh herbs like chives or parsley when I want a brighter flavor. For extra richness, I increase the mayonnaise slightly. When I want a lighter version, I use all Greek yogurt and skip the mayo. A drop of truffle oil adds an indulgent twist, and a pinch of mustard gives it extra bite.

Storage/Reheating

I store this sauce in an airtight container in the refrigerator for up to 3 or 4 days. I don’t freeze it because the texture changes. If I’m using it as a warm sauce, I heat it gently over low heat and stir constantly to keep it smooth.

FAQs

Can I make this sauce ahead of time?

I often make it a day in advance, and the flavor improves as it sits.

What type of blue cheese works best?

I use Gorgonzola for mild creaminess or Roquefort when I want a sharper bite.

Can I make it without mayonnaise?

I skip the mayo and use only sour cream or yogurt when I want a lighter sauce.

How do I thin the sauce?

I add a splash of milk or buttermilk until it reaches my desired consistency.

Is this good for wings?

I use it all the time as a dip for wings, especially Buffalo-style.

Can I use vinegar instead of lemon juice?

I use either, depending on what I have, and both work well.

How do I make it extra smooth?

I blend it fully in a food processor for a silky texture.

Can I use low-fat dairy?

I can, though the sauce will be less rich but still flavorful.

Does it need to rest before serving?

I find resting helps the flavors blend, but it’s still good right away.

What foods pair best with this sauce?

I serve it with steak, burgers, wings, roasted vegetables, fries, and salads.

Conclusion

I keep this blue cheese sauce recipe on hand whenever I want something bold, creamy, and versatile. It’s easy to customize, quick to prepare, and adds a rich, tangy finish to everything from steaks to snacks. Once I started making it at home, it became a staple I rely on again and again.