🧀 Blue Cheese Sauce
This is an unapologetically bold sauce: crumbled blue cheese folded into a tangy sour-cream-and-buttermilk base, some of it melted smooth and some left in chunks for texture. It stands up to a thick, char-grilled patty and loves the company of bacon or caramelized onions.
🧾 Blue Cheese Sauce — Recipe Card
From I Love Hamburger — ilovehamburger.com
Ingredients
- 0.33 cup crumbled blue cheese (45 g)
- 0.25 cup sour cream (60 g)
- 2¾ tbsp mayonnaise (28 g)
- 1¾ tbsp buttermilk (to thin) (15 ml)
- 1¾ tsp fresh lemon juice (5 ml)
- Black pepper to taste
Instructions
- Mash about half the blue cheese into the sour cream and mayonnaise with a fork until fairly smooth.
- Stir in the lemon juice and enough buttermilk to reach a thick but spoonable consistency.
- Fold in the remaining blue cheese crumbles so there are pockets of cheese throughout.
- Season with plenty of black pepper. Chill 15 minutes; it thickens as it sits.
🫙 Storage
Airtight in the fridge for up to 5 days. The flavor gets sharper over time. Do not freeze — the dairy will separate.
🔁 Substitutions
- Gorgonzola makes it milder and creamier; a strong Roquefort makes it more intense.
- No buttermilk? Thin with a little milk plus a few drops of lemon juice.
🍔 What to put it on
Pair it with crispy bacon, caramelized onions, and peppery arugula. It especially shines on these burgers:
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Frequently asked questions
What kind of blue cheese works best?
A firm, crumbly blue like a standard American blue or Danish blue is easiest to mash and crumble. Gorgonzola dolce is creamier and milder if you want a gentler sauce; Roquefort is sharper and saltier.
Is this sauce very strong?
It is bold by design, but the sour cream and buttermilk mellow the blue cheese so it complements the burger rather than overpowering it. Use less cheese for a milder result.