Easy Blue Cheese Sauce

A jug of blue cheese sauce with crumbled stilton on top.

5 from 2 votes

Blue cheese sauce is not only delicious, but ever so easy to make. You can have it on the table from start to finish within ten minutes. Make a roux, add milk, then cheese. Easy peasy. It makes a useful sauce for pasta and steamed veg, as well as a delicious baked potato topping.

Prep Time4

Cook Time6

Course: Dips, Spreads & Sauces

Cuisine: British

Keyword: blue cheese, cheese sauce, easy, quick

Servings: servings

Calories: 376kcal

Author: Choclette @ Tin and Thyme

Ingredients

30 g unsalted butter
30 g plain flour (or use wholemeal flour with largest bits of bran sieved out)
350 ml milk
60 g blue cheese crumbled
good grinding black pepper
sea salt to taste (optional)

Metric - US Customary

Instructions

Make a roux by melting the butter in a small pan over a gentle heat. Add the flour and stir. Cook gently for 2-3 minutes. This bit is important as you want to cook out the flour.
30 g unsalted butter, 30 g plain flour
Slowly add the milk, a little at a time, whisking all the while to prevent lumps.
350 ml milk
Once all the liquid is absorbed, bring the sauce to a gentle simmer, stirring from time to time. Simmer with the lid off for about 4 minutes.
Turn the heat off, add the cheese and pepper and stir until the cheese is melted and you have a smooth sauce. Taste test and add a pinch of salt or more cheese if you think either is needed.
60 g blue cheese, good grinding black pepper, sea salt to taste (optional)
This ratio of roux to liquid makes a fairly thick sauce, if you prefer something thinner, just add more milk. Stir in a little at a time until you have the consistency you're after.

Notes

The sauce serves two to four people, depending on what you're using it for and how saucy you like your food.

You can make this sauce even more luxurious by adding a couple of tablespoons of double cream or crème fraîche towards the end of the cooking time.

Alternatively add two tablespoons of white wine to the roux before adding the milk.

Another good addition is to fry a finely chopped shallot in the butter for a few minutes before adding the flour.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition