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Everyone needs to know how to make cheese sauce! This delicious Blue Cheese Sauce is based on my Keto Cheese Sauce. It's so easy to make and will transform any boring meal into one you'll want to make over and over again. And did I mention it only takes 5 minutes to make from scratch?
This low-carb Blue Cheese Sauce is the perfect accompaniment to any proteins, especially the leaner types like pork tenderloin, chicken breasts or fillet steak. It will also work great with any keto-friendly pasta alternatives such as zoodles or shirataki noodles. For a quick low-carb side, drizzle this creamy blue cheese sauce over some steamed broccoli, cauliflower or roast pumpkin. Enjoy!
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Hands-on Overall
Serving size about 1/4 cup/ 60 ml
Nutritional values (per about 1/4 cup/ 60 ml)
Net carbs1.3 grams
Protein5 grams
Fat20.5 grams
Calories202 kcal
Calories from carbs 2%, protein 10%, fat 88%
Total carbs1.3 gramsFiber0 gramsSugars1 gramsSaturated fat13.1 gramsSodium244 mg(11% RDA)Magnesium6 mg(2% RDA)Potassium75 mg(4% EMR)
Ingredients (makes about 1 cup/ 240 ml)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 1/4 cup cream cheese or soft goat's cheese (60 g/ 2.1 oz)
- 1/2 cup crumbled blue cheese of choice (68 g/ 2.4 oz)
- 1 to 2 tbsp chopped chives, sorrel or chervil
Instructions
- Crumble the blue cheese.
- Add the butter, cream, cream cheese and blue cheese to a small sauce pan.
- Gently heat up over a medium-low heat. Stir with a hand whisk until smooth and creamy. Cook for 3 to 5 minutes (longer for a thicker sauce). If it gets too thick, add 1 to 2 tablespoons of water. Remove from the heat and keep warm.
- Add chopped herbs (chives, sorrel or chervil work best). Serve with fish, meat, steamed or roasted vegetables or with a keto-friendly pasta alternative like shirataki or zucchini noodles.
- The sauce should be eaten immediately or kept at room temperature before serving. Once refrigerated and reheated, the butter separates and the cheese clumps which you want to avoid. If you really have to reheat the sauce, use low heat. It’s best to make a smaller portion by simply dividing the ingredients if making less than 4 serves.
Ingredients
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 1/4 cup cream cheese or soft goat's cheese (60 g/ 2.1 oz)
- 1/2 cup crumbled blue cheese of choice (68 g/ 2.4 oz)
- 1 to 2 tbsp chopped chives, sorrel or chervil
Instructions
- Crumble the blue cheese.
- Add the butter, cream, cream cheese and blue cheese to a small sauce pan.
- Gently heat up over a medium-low heat. Stir with a hand whisk until smooth and creamy. Cook for 3 to 5 minutes (longer for a thicker sauce). If it gets too thick, add 1 to 2 tablespoons of water. Remove from the heat and keep warm.
- Add chopped herbs (chives, sorrel or chervil work best). Serve with fish, meat, steamed or roasted vegetables or with a keto-friendly pasta alternative like shirataki or zucchini noodles.
- The sauce should be eaten immediately or kept at room temperature before serving. Once refrigerated and reheated, the butter separates and the cheese clumps which you want to avoid. If you really have to reheat the sauce, use low heat. It’s best to make a smaller portion by simply dividing the ingredients if making less than 4 serves.
Nutrition (per serving, about 1/4 cup/ 60 ml)
Calories202kcal
Net Carbs1.3g
Carbohydrates1.3g
Protein5g
Fat20.5g
Saturated Fat13.1g
Fiber0g
Sugar1g
Sodium244mg
Magnesium6mg
Potassium75mg
Detailed nutritional breakdown (per about 1/4 cup/ 60 ml)
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