Blue Cheese Cream Sauce

 Lots of you know that Dave worked at a country club for YEARS and he and I would both agree that the biggest thing we miss about him working there were the chef-prepared sauces. hahaha

We LOVE a good steak - but were totally spoiled by years of incredible sauces to top those steaks and while I've tried multiple sauces over the years nothing has ever compared UNTIL I made this blue cheese cream sauce and OH MY WORD it is so good!  Don't be freaked out if you don't love blue cheese - it's definitely not super blue cheesy AT ALL.  It was creamy and delicious and the flavors were next level.  It was easy to throw together while the steaks rested and reheated well the next day. 

What You'll Need

3 tablespoons salted butter
1 shallot
3 garlic cloves
1 cup heavy whipping cream
1 tsp (heaping teaspoon) Dijon mustard
1/4 cup blue cheese crumbles
1/3 cup freshly grated Parmesan cheese
1 tsp sugar

What You'll Do...

Step 1) Prepare all ingredients first: slice shallot thinly, smash and mince garlic, grate Parmesan cheese, and measure blue cheese crumbles, heavy whipping cream, butter, sugar, and Dijon mustard.

Step 2) Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Saute shallots and garlic until browned and whisk in heavy whipping cream.

Step 3) Whisk in Dijon mustard, sugar, and blue cheese crumbles. 

Step 4) Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce.

Step 5) Stir in the freshly grated Parmesan cheese until well incorporated. Take off heat and serve over steaks when ready.

If you make this I'd love to hear what you think!