Gordon Ramsay Blue Cheese Sauce Recipe

I thought blue cheese sauce was just blue cheese and cream. So I tossed them together and called it a day. What I got was a chunky, overpowering mess—no balance, no finesse. Poured it over a steak and ruined the whole thing.

Then I tried Ramsay’s method. A blend of buttermilk, sour cream, garlic, mustard, and just enough lemon and Worcestershire to sharpen the edge. It wasn’t just creamy—it had structure. Now it’s my go-to sauce for steak, wings, roasted veg, and even burgers. Once you taste the balance, you’ll never go back to bottle stuff.

Why This Works (And Where Most Go Wrong)

The Secret Behind This Technique

Most people mess up blue cheese sauce in two ways:

• They use too much blue cheese – It’s overwhelming and metallic.
• They skip the acidity – No lemon, no Worcestershire = flat, fatty sauce.

Ramsay’s version:

• Combines tangy buttermilk and sour cream to round the funk
• Adds lemon juice + Worcestershire for contrast and brightness
• Balances sharpness with mustard powder and garlic—punchy but not harsh
• Lets the sauce rest and chill to let everything meld

Ingredients That Actually Matter

• 85g blue cheese, crumbled – Choose a creamy variety (like Gorgonzola or Danish Blue). Avoid dry, aged ones unless you’re blending it smooth.
• 45ml buttermilk – Adds tang and thins the texture. No buttermilk? Use milk + lemon juice.
• 30g sour cream – Richness and body.
• 1 garlic clove, minced – Paste it if you want zero chunks.
• 5ml lemon juice – Essential acidity to cut the fat.
• 2.5ml Worcestershire sauce – Deepens the umami, balances the funk.
• 1.25ml black pepper – Freshly ground is non-negotiable.
• 1.25ml ground mustard powder – Adds subtle heat and sharpness.
• 1.25ml kosher salt – Start light. The cheese already brings salt.

How To Make Gordon Ramsay Blue Cheese Sauce

Step 1: Mix the base.
In a medium bowl, stir together the buttermilk, sour cream, lemon juice, Worcestershire, garlic, mustard powder, black pepper, and salt.

Step 2: Add the cheese.
Fold in the blue cheese. Smash some of it into the sauce with the back of a spoon to distribute flavor, but leave some crumbles for texture—unless you’re going for smooth.

Step 3: Optional blend.
For a creamier consistency, blend the mixture briefly with an immersion blender or small food processor.

Step 4: Chill.
Cover and refrigerate for at least 30 minutes to let the flavors meld. It thickens slightly as it rests.

Step 5: Serve or store.
Serve cold or room temp. Top with extra crumbles for visual punch. Keeps up to 1 week in the fridge.

What Gordon Ramsay Says About This Sauce

“You need acidity to tame the blue cheese—it’s not just fat and salt.”
Spot on. The lemon and Worcestershire are what make this taste like a sauce, not just a dip.

“Blue cheese sauce should coat, not drown.”
This isn’t a pour-all-over kind of sauce. Drizzle. Dollop. Let it complement, not dominate.

“Use the right cheese. Not all blues are created equal.”
He’s right. Some are too sharp (Roquefort), others too mild (cheap supermarket versions). Taste your cheese first.

What I Got Wrong (And How I Fixed It)

• Used dry, crumbly blue cheese – Sauce was gritty. Switched to Gorgonzola Dolce or Danish Blue. Smoother, richer.
• No acid – Tasted like salty whipped cream. Now I always add lemon juice and Worcestershire.
• Didn’t chill – Flavor was disjointed. Now I let it sit at least 30 mins. Night and day difference.
• Added too much salt – Rookie mistake. The cheese already brings it. Always taste after mixing.

Variations That Actually Hold Up

Can You Tweak It?

• Use Greek yogurt instead of sour cream – Tangier, lighter. Great for wings or salads.
• Add chives or parsley – Fresh herbs balance the richness
• Swap lemon juice for white wine vinegar – Slightly sharper flavor
• Make it spicy – Add a pinch of cayenne or a few dashes of hot sauce

🚫 Don’t add mayo. It dulls the tang and flattens the finish.

Pro Tips That Change the Game

• For steak: Let the sauce warm slightly at room temp before serving—it clings better than fridge-cold
• For wings: Blend smooth and thin with extra buttermilk for dipping consistency
• For burgers: Keep it thick and chunky—acts as a topping, not a sauce
• Want it super smooth? Use a food processor, but chill it after blending to let it firm up

Storage + Leftover Moves

• Fridge: Airtight container, up to 1 week
• Freezer? No—dairy separates and turns grainy
• Leftover hack: Stir into mashed potatoes, dollop on grilled steak, or drizzle over roasted Brussels sprouts

FREQUENTLY ASKED QUESTIONS

Q: Can I use yogurt instead of sour cream?
A: Yes—Greek yogurt works well, just slightly tangier.

Q: How do I fix a sauce that’s too runny?
A: Add more blue cheese or a spoon of sour cream. Let it chill longer.

Q: Is this the same as blue cheese dressing?
A: Close, but this is a bit thicker and built for dipping or topping—more sauce than pour.

Q: Can I serve this warm?
A: Yes, but heat gently. Blue cheese gets stronger when warm—don’t boil or it’ll split.

Q: Best blue cheese to use?
A: Gorgonzola Dolce (mild + creamy), Danish Blue (balanced), or Stilton (punchier). Avoid super-aged or overly crumbly varieties.

Try More Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay Horseradish Sauce Recipe
• Gordon Ramsay BBQ Sauce Recipe