Best 11 Warm Garlicky Blue Cheese Sauce Recipes

WARM BLUE CHEESE DIP WITH GARLIC AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble.
• Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat.
• Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish.
• Bake covered in the preheated oven 30 minutes, or until lightly browned.

WARM GARLICKY BLUE CHEESE SAUCE

Steps:

• Sauce -- In a small saucepan on medium low heat, add the cream, cheese, garlic and shallot, and let simmer for about 7-10 minutes until it slightly reduces.
• Finishing -- Once it has reduced slightly and the sauce thickens on it's own, add a pinch of hot sauce (optional), pepper, and the parsley. I don't add any salt as the cheese is salty enough. Stir well to combine.
• Serve -- Done! I love to drizzle over steak, roasts, pork chops and tenderloins, veggies, anything you want. Just ENJOY!

BLUE CHEESE SAUCE RECIPE

Steps:

• Melt the butter in a large frying pan over a medium heat.
• Add the chopped shallot and fry for 3-4 minutes, until softened.
• Add the minced garlic and cook for a further 1 minute.
• Add cream and Stilton, and heat over a low heat, stirring often until the Stilton melts and the sauce thickens slightly. This should take about 5 minutes. You can help the Stilton to melt down easier by crushing it with the back of your spoon when stirring.
• Stir in the Worcestershire sauce and pepper.
• You can serve right away, it let it continue to cook over a low heat (stirring often) for a few more minutes if you would like the sauce to thicken up further.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE

Steps:

• For the potatoes: Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
• For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
• Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

BLUE CHEESE SAUCE

Steps:

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.

CHICKEN BREASTS WITH BLUE CHEESE SAUCE

Steps:

• Sprinkle the breast halves with salt and pepper.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat. Add the chicken and brown lightly on one side. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile. Heat the remaining 1 tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, and continue stirring rapidly. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked and saute briefly on both sides just enough to heat through. Transfer the slices to a heated serving dish and cover each slice with a piece of chicken breast.
• Add the onion to the skillet and cook, stiffing until wilted. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 1 1/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

SPICY MOLTEN BLUE CHEESE DIP

Steps:

• Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
• Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
• Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.

WARM BLUE CHEESE, BACON & GARLIC DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings., Saute garlic in reserved drippings for 1 minute; transfer to a small bowl. Add cream cheese and cream; beat until smooth. Stir in the blue cheese, chives and bacon., Transfer to a 1-qt. baking dish; cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until lightly browned. Sprinkle with almonds; serve with chips.

GARLICKY BLUE CHEESE STEAK

Steps:

• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
• Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
• Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
• Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Steps:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.