Gordon Ramsay’s blue cheese sauce is rich, tangy and sweet, made with crumbled blue cheese, crème fraîche, honey, milk and Worcestershire sauce. It takes about 5 minutes whether you serve it cold as a dip or warm as a sauce, and the honey is the ingredient that stops the blue cheese being too aggressive.
The recipe appears on gordonramsayrestaurants.com in two forms. The standalone dip uses 300g blue cheese with crème fraîche, honey and chives for party platters. The buffalo chicken version heats the cheese with stock and honey first, blitzes it smooth, then folds in crème fraîche once cooled. In Quick and Delicious he takes a completely different approach for buffalo chicken, swapping crème fraîche for Greek yoghurt and sour cream with just 35g of cheese.
The difference between his dip and his sauce comes down to heat. The dip is mixed cold so the cheese stays chunky and you taste individual crumbles in every bite. The buffalo chicken sauce is heated and blitzed, which melts the cheese into a smooth, pourable consistency. Same ingredient, two textures, matched to what you’re eating it with.
Gordon Ramsay Blue Cheese Sauce Recipe
Course: SaucesCuisine: BritishDifficulty: Easy8
servings5
minutes165
kcal5
minutesGordon Ramsay’s blue cheese dip with crème fraîche, honey and Worcestershire sauce. Chunky with crumbled cheese for dipping, or heated and blitzed smooth for pouring over buffalo chicken.
Ingredients
300g blue cheese, crumbled
300g crème fraîche
50ml milk
50g honey
1 tbsp Worcestershire sauce
1 tbsp fresh chives, finely chopped
Directions
- Mix the base: Add the milk, honey and crème fraîche to a bowl and stir until smooth.
- Add the cheese: Stir in most of the crumbled blue cheese, reserving a small handful for serving. Add the Worcestershire sauce and chives. Beat or mash together until combined. For a completely smooth texture, blitz in a food processor instead.
- Serve or chill: Transfer to a serving bowl and top with the reserved crumbled cheese. Serve straight away or chill for up to a day.
FAQs
Why does Ramsay add honey to his blue cheese sauce?
Blue cheese on its own can be sharp and overpowering. The honey softens that bite without masking the flavour, adding a warm sweetness that balances the salt and tang of the cheese. Both website versions use honey, which makes it a deliberate choice rather than a one-off.
The buffalo chicken version uses 40ml honey with 200g cheese. The standalone dip uses 50g honey with 300g cheese. The ratio stays roughly the same regardless of batch size.
What is the difference between the dip and the sauce version?
The standalone dip is mixed cold. You mash the cheese in so it stays chunky, with individual crumbles in every bite. It’s thick enough to scoop with celery sticks or crackers.
The buffalo chicken version is heated in a pan with stock, then blitzed smooth and chilled before folding in crème fraîche. That gives you a pourable sauce with no lumps. Use the cold version for dipping, the heated version for drizzling over meat.
Can you use any blue cheese?
The recipe just says “blue cheese” without specifying a variety. For a milder, creamier result go with Gorgonzola Dolce or Danish Blue. For something punchier, Stilton or Roquefort work well but use slightly more honey to balance the extra sharpness. The buffalo chicken version specifies “not soft,” so avoid very runny cheeses like Cambozola that won’t hold their texture when crumbled.
Does blue cheese sauce keep well?
The dip keeps in the fridge for up to a day. The buffalo chicken sauce version keeps slightly longer because it’s been heated, but both are best eaten fresh. The chives lose their colour after 24 hours and the cheese flavour intensifies as it sits, which can push it from tangy to overpowering. Don’t freeze it. Crème fraîche splits when thawed and the texture goes grainy.
What does Ramsay serve blue cheese sauce with?
He pairs the dip with crudités and crackers as party food. The sauce version goes alongside buffalo chicken strips coated in Frank’s hot sauce. In Quick and Delicious he serves his lighter yoghurt version with celery sticks and little gem lettuce. The richness makes it a good match for anything spicy or fried, so try it inside a blue cheese burger or as a dip for crispy fries.
