Easy Truffled Blue Cheese Sauce Recipes

EASY TRUFFLED BLUE CHEESE SAUCE

Steps:

• Combine blue cheese, truffle oil, and garlic in a small microwave-safe bowl. Heat in the microwave until cheese has melted, 30 seconds to 1 minute, being careful that cheese doesn't burn.
• Mix in mayonnaise and salt until fully blended.

EASY BLUE CHEESE SAUCE PASTA

Steps:

• Gather the ingredients.
• Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the noodles.
• Turn the heat down to low and add the butter to the pot.
• When the butter has melted, add the noodles back to the pot and stir to coat.
• Slowly add the blue cheese, stirring the noodles so the cheese melts.
• As you add the cheese, also drizzle a little of the reserved pasta water over the noodles, using as much or as little as needed. The water will keep the noodles from clumping together and thin out the blue cheese as it melts so the sauce has a lighter, less-sticky texture.
• Once the blue cheese has mostly melted, stir in the parsley. Add salt to taste.
• Serve immediately and enjoy!

UNIVERSALLY USEFUL BLUE CHEESE DRESSING

Steps:

• I promised a trio of sauces, but I just had to get this in under the wire. If you like blue cheese - as I, swooningly, do - then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is. And you can make a fabulously retro steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dribbling each crunchy wedge with this plus, perhaps, a scattering of crisp-fried bacon crumbles. And it makes a fabulous dressing to dribble over leftover rare roast beef.
• Put the crumbled cheese into a bowl, add the Worcestershire sauce, steak sauce, buttermilk, milk and the vinegar and mix gently until well combined. Thin if necessary with a little iced water. Chill until needed.
• Make Ahead Note: The dressing will keep for 3 to 4 days in covered container in fridge - store in cold part of fridge rather than in the door.

BLUE CHEESE AND BACON TRUFFLES

Steps:

• Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until almost entirely crispy, about 10 minutes. Add the shallots and cook for an additional 2 minutes. Using a slotted spoon, scoop the bacon mixture into a medium bowl. Add the cream cheese and gorgonzola and mix well with a rubber spatula. Using a 1-tablespoon ice cream scoop, scoop little balls of the cheese mixture and roll them between your palms to smooth. Place on a plate, cover and refrigerate for at least 1 hour.
• When ready to serve, allow the balls to sit at room temperature for 5 minutes. Mix together the pretzels and chives in a small bowl. Roll the truffles in the crushed pretzel mixture and serve.

FAST BLUE CHEESE DRESSING

Steps:

• To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

EASY TRUFFLED BLUE CHEESE SAUCE

Steps:

• Combine blue cheese, truffle oil, and garlic in a small microwave-safe bowl. Heat in the microwave until cheese has melted, 30 seconds to 1 minute, being careful that cheese doesn't burn.
• Mix in mayonnaise and salt until fully blended.

TRUFFLE CREAM SAUCE

Steps:

• Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

EASY BLUE CHEESE DRESSING

Steps:

• In a small bowl, combine the yogurt, sour cream, lemon juice, garlic and pepper; whisk until smooth. Stir in the blue cheese. Serve over salad greens. Store in the refrigerator.

ABSOLUTELY THE BEST RICH AND CREAMY BLUE CHEESE DRESSING EVER!

Steps:

• In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUE (BLEU) CHEESE DRESSING FOR DUMMIES

Steps:

• Combine the mayonnaise, sour cream, lemon juice, pepper, salt and half of the bleu cheese in food processor or blender.
• Process until well combined.
• Remove to storage container, and stir in remaining bleu cheese.
• If too thick, stir in milk or water until of desired consistency.
• On the off chance you've got any left over, store tightly covered in the refrigerator for no more than 5 days.
• Not that it will be likely to stay around that long.

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.

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!