I grew up in the north of France, just above Paris, so butter and crème fraîche were two ingredients that could never go missing in our fridge as a child. If you are a creamy-sauce-lover like me, you know they are two ways to make what you like most: you either add cream or you make a béchamel (butter, flour, milk). For some reasons, I’ve made béchamel quite rarely thinking it was too rich (fat) to be made frequently, while I did use cream (full-fat) pretty often. The funny thing is, I just discovered that 100 g of homemade béchamel contains about 170 calories while 100 g of full fat crème fraîche can contain near 400 calories!! I’m a bit shocked even though I don’t care about calories.
Today is not about cream anyway. It’s about making a cheesy sauce with 3 ingredients and to do so, you’ll only have to make a béchamel, but this time, instead of butter you will use cheese. Don’t worry, it’s very easy!
Positive: You can now enjoy a cheesy sauce whenever you want.
Negative: Even if it needs only a few minutes to cook, you will need to watch your sauce and stir frequently. It thickens quickly when cooling down.
Ingredients for 2:
- 100 g gorgonzola (or any blue cheese)
- 1 tablespoon flour
- 25 cl milk
In your pantry:
- salt, pepper
Place gorgonzola in a small pan on low heat until completely melted.
Add a large spoon of flour and whisk quickly to combine.
Warm up the milk in the microwave (you don’t have to but the sauce will cook faster that way) and pour it over the “cheesy paste” in your pan.
On medium heat now, stir constantly with a whisk until you obtain a smooth consistency. Don’t worry about the lumps, it will take a few minutes but they will melt. Season with pepper and salt if needed.
My advice: This gorgonzola sauce goes perfectly with pasta or even a steak.
I almost forgot: that’s the blue cheese sauce that goes so well my pink gnocchi recipe too!