Blue Cheese Sauce

Blue Cheese Sauce

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Credit: Jorge De La Torre, Chef, Johnson & Wales University, Denver
The National Culinary Review, October 2013

From the Chef

“Courtesy of the Idaho Potato Commission”


3 T. butter
3 T. all-purpose flour
½ t. salt
½ t. smoked paprika
1/8 t. ground black pepper
1½ cups milk
1 cup crumbled blue cheese (Gorgonzola, Cabrales, etc.)


Method: Melt butter; remove from heat. Stir in flour, salt, paprika and pepper. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook 5 minutes longer; add cheese. Stir until smooth and well blended.


12 servings


Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals