Randy Chandler
Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to steaks, and even desserts. Melting blue cheese is a simple process that can elevate your meal, creating a rich and indulgent sauce. With its bold, salty, and tangy flavour, blue cheese can be melted into a variety of sauces to add depth and a punchy kick to your food.
| Characteristics | Values |
|---|---|
| Time | Melting blue cheese takes about 5 minutes |
| Temperature | Melt blue cheese over gentle, low heat |
| Medium | Use a fork, spoon, blender, stick blender, or food processor |
| Texture | Blue cheese has a soft texture and melts quickly and completely |
| Type | Use a sturdy, harder variety of blue cheese for the best result. Popular varieties include Gorgonzola, Cashel blue, buttermilk blue, and Maytag blue. |
| Add-ins | Cream, milk, lemon juice, pepper, salt, mayonnaise, sour cream, and Worcestershire sauce |
| Serving suggestions | Blue cheese sauce is best served immediately. It can be served with steak, chicken, pork, pasta, potatoes, or salads. |
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What You'll Learn
Melting blue cheese in a sauce
Blue cheese is a strong, tangy cheese with a distinct punchy flavour. When melted into a sauce, it becomes luscious and creamy. Blue cheese sauce is a bold, creamy, and tangy sauce with a hint of garlic that pairs well with steak, potatoes, and vegetables. It can also be used as a dip for potato wedges, in salads, or over pasta.
To make a blue cheese sauce, you will need blue cheese, cream, and shallots. You can also add in some Worcestershire sauce, pepper, lemon juice, and garlic powder to taste. Start by melting butter in a pan over medium heat. Add the shallots with a pinch of salt and cook until soft and lightly coloured. Then, add in the cream and blue cheese, stirring over low heat until the cheese has melted. You can help the cheese melt by crushing it with the back of your spoon while stirring. Finally, stir in the Worcestershire sauce and pepper, and serve.
For a slightly thicker sauce, simmer the sauce on low heat, stirring often, for a few minutes. If the sauce becomes too thick, add a splash of milk or lemon juice to thin it out. You can also add in some crushed garlic or garlic powder for extra flavour.
Blue cheese sauce is best the day it is made, but leftovers can be stored in the fridge for up to three to five days. To reheat, gently warm the sauce over low heat, stirring constantly. If the sauce becomes too runny, simply add some more blue cheese to thicken it.
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Melting blue cheese with cream
Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to burgers. Melting blue cheese with cream is a great way to create a rich and creamy sauce that can elevate the flavour of your meals. Here is a step-by-step guide to achieving the perfect blue cheese and cream sauce.
Ingredients
To make a blue cheese sauce, you will need the following ingredients:
- Blue cheese
- Heavy/double cream
- Worcestershire sauce
- Butter
- Shallots
- Apple cider vinegar
- Garlic powder (optional)
- Freshly chopped chives (optional)
- Lemon juice (optional)
- Salt and pepper, to taste
Instructions
- Start by melting butter in a saucepan over medium heat. Add chopped shallots with a pinch of salt and cook until they are soft and slightly coloured.
- Add a splash of apple cider vinegar and let it bubble for about a minute.
- Next, pour in the heavy/double cream and allow it to heat through.
- Add half of the blue cheese crumbles and the Worcestershire sauce to the pan. You can also add garlic powder for an extra punch of flavour. Stir the mixture until the cheese has completely melted and the sauce has thickened.
- Remove the pan from the heat and stir in the remaining blue cheese. Adding the cheese at the end helps to maintain some texture and ensures the sauce doesn't become too runny.
- For a slightly thicker sauce, you can simmer the mixture over low heat, stirring frequently, for a few additional minutes.
- If you prefer a lighter sauce, add a splash of milk or a squeeze of lemon juice to cut through the richness.
- Finally, season with salt and pepper to taste, and garnish with freshly chopped chives, if desired.
Tips for Customisation
- Blue cheese sauce pairs exceptionally well with steak, but it can also be used on chicken, pork, pasta, or even as a dip for potato wedges.
- Experiment with different types of blue cheese, such as Gorgonzola, Roquefort, or Stilton, to find your preferred flavour and texture.
- For a chunkier sauce, you can crumble the blue cheese and mix it with the cream by hand, using a fork, instead of using a food processor.
- This sauce tastes even better after resting for a day or two, so consider making it in advance and storing it covered in the refrigerator.
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Melting blue cheese on steak
Prepare the Steak
Firstly, ensure your steak is at room temperature. This may take an hour or even several hours if your steak is very thick. Lightly oil the steak and season generously with salt and pepper. You can also add other seasonings like rosemary if desired.
Grill the Steak
Place the steak on the hottest part of the grill. Cook for 2-3 minutes on each side until a golden-brown crust forms. For a thicker steak, you may need to cook it longer. Then, move the steak to indirect heat and continue cooking until it reaches your desired doneness. For a rare steak, pull the meat at 125 degrees Fahrenheit.
Add the Blue Cheese
Once your steak is cooked to your liking, it's time to add the blue cheese. Crumble the blue cheese over the hot steak, allowing it to melt over the top. You can also try spreading blue cheese into the cap cuts of the steak and rolling them into pinwheels before cooking. If you want a more indulgent dish, add some butter to the steak while the cheese is melting.
Finishing Touches
After the blue cheese has melted, remove the steak from the heat and let it rest for a few minutes. This allows the juices to redistribute and ensures a juicy, tender steak. You can also finish your steak with a blue cheese sauce or a drizzle of hot sauce. Serve with your choice of sides, such as roasted potatoes, baked potatoes, or potato wedges.
Blue Cheese Sauce
If you want to take your blue cheese steak to the next level, you can make a blue cheese sauce to pour over the steak. To make the sauce, heat cream over low heat and add crumbled blue cheese, stirring until the cheese has melted. You can also add ingredients like Worcestershire sauce, pepper, garlic, or a squeeze of lemon juice to taste. Serve the sauce immediately over the cooked steak while it is still warm.
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Melting blue cheese in a salad
Blue cheese is a strong, tangy cheese with a distinct punchy flavour. It has a soft texture and melts quickly and completely, especially when served over hot pasta. When melting blue cheese, it is best to use a low heat and gently warm it.
Blue cheese is a common salad topping and is often used in wedge salads, which are typically served in steakhouses. It is also a traditional ingredient in Cobb salads. Blue cheese can be melted and used as a salad dressing, although it will need to be mixed with other ingredients. For example, one recipe for blue cheese salad dressing includes mayonnaise, buttermilk, blue cheese, Worcestershire sauce, Tabasco, lemon juice, garlic, and pepper. Another option is to make a blue cheese butter sauce, which can be melted and drizzled over the salad.
To melt blue cheese for a salad dressing, you can follow these steps:
- Start by adding cream and blue cheese to a pan. For a thicker sauce, use double cream instead of single or light cream.
- Heat the mixture over low heat, stirring often until the cheese has melted and the sauce has thickened slightly. This should take about 5 minutes.
- To help the cheese melt, crush it with the back of a spoon while stirring.
- If the sauce becomes too thick, add a splash of milk to thin it out.
- For additional flavour, you can add ingredients such as Worcestershire sauce, pepper, lemon juice, or garlic.
Blue cheese pairs well with other salad ingredients such as walnuts, tomatoes, bacon, and crispy lettuce. It can also be served with grilled meats or BBQ.
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Melting blue cheese in a grilled cheese sandwich
Blue cheese is a strong, tangy cheese with a distinct punchy flavour. It has a soft texture and melts quickly and completely, making it perfect for grilled cheese sandwiches.
To make a grilled cheese sandwich with blue cheese, you can follow these steps:
First, shred or grate your blue cheese. This will help it melt more evenly and thoroughly. You can use any variety of blue cheese, such as Gorgonzola, Cashel blue, buttermilk blue, or Maytag blue.
Next, choose your bread. Sourdough, thick-cut sweet Hawaiian bread, or any good, sturdy bread with a bit of tang will work well. You can also spread the outside of the bread with mayo to help it brown and add a richer flavour.
Now it's time to assemble the sandwich. Spread the inside of one slice of bread with a layer of Dijon mustard, then add your shredded or grated blue cheese. You can also add other cheeses, such as sharp white cheddar or Havarti, for extra flavour and meltiness. Place the other slice of bread on top, mayo-side out.
Finally, melt some butter in a skillet over medium-high heat and place your sandwich in the pan. Cook for 4-6 minutes, turning once, until the sandwich is golden brown and the cheese is melted.
Serve your grilled blue cheese sandwich with a side of tomato soup and enjoy the ultimate cheesy, gooey comfort food!
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Frequently asked questions
To melt blue cheese in a cream-based sauce, start by placing blue cheese and cream in a food processor. Cover and mix until smooth. If you like a chunky sauce, be careful not to overmix. You can also add mayonnaise and sour cream for a thicker sauce. Then, heat over a low heat, stirring often until the cheese has melted.
Blue cheese varies in texture, saltiness, and pungency. For a sauce, a sturdy variety of blue cheese with a soft texture is best. Popular varieties include Gorgonzola, Cashel blue, buttermilk blue, and Maytag blue.
Melting blue cheese does not take long. It should melt within 5 minutes over low heat.
Melted blue cheese is often used as a sauce for steak, chicken, pork, pasta, potatoes, or vegetables. It can also be used as a dip for chicken wings, potato wedges, or raw veggies.
