Basil Blue Cheese Sauce

Last month, my husband went on a trip to Colorado with some guy friends. He came home raving about a burger place they stopped at in Boulder on the way to the airport, specifically about a burger our friend enjoyed that was topped with a basil blue cheese sauce. He had been asking me to try and create it, so when we were set to grill up some filet mignon last weekend, I knew this was the occasion. According to him, I nailed it. If you want to fancy up your burger, steak, salad, veggies, whatever, then give this sauce a whirl.

Boulder Basil Blue Cheese Sauce

• 1 package Gorgonzola crumbles (or any other type of blue cheese crumbles you like)
• 1/2 cup fresh basil
• 1 T balsamic vinegar
• salt/pepper to taste
• half and half, heavy cream, or whole milk.

Place the basil, blue cheese, and balsamic vinegar in a food processor and process until finely chopped together. Splash in a couple tablespoons of cream or milk and continue to process until it's the consistency you want, adding more cream/milk as desired. Season with salt and pepper. Swoon.

You can store this in the fridge for a few days. It will thicken up as it chills, so don't panic if it's runnier than you intended (as I did).