Ingredients for Gorgonzola Sauce
- 2 cups heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- Parmesan Cheese
- Kosher Salt
- Fresh Ground Black Pepper
- Fresh Parsley
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How to Make Gorgonzola Sauce
- In a large, heavy-bottomed saucepan (to prevent boil-overs!), combine 2 cups of heavy cream. Heat over medium heat, stirring frequently, until the cream begins to simmer. Reduce heat to medium-low.
- Continue to simmer the cream, stirring occasionally, for 45-50 minutes, or until it has thickened to the consistency of a white sauce. Be patient – the longer it simmers, the richer the flavor!
- Remove the saucepan from the heat. Reduce heat to low. Add 4 ounces crumbled Gorgonzola cheese, 2 ounces grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped fresh parsley.
- Whisk vigorously until the cheeses are completely melted and the sauce is smooth and creamy. If the sauce seems too thick, you can whisk in a tablespoon or two of milk or cream to thin it out.
- Serve the sauce immediately over your favorite pasta, steak, or with crusty bread for dipping. If you need to reheat, do so gently over very low heat, whisking constantly to prevent scorching and ensure a smooth consistency.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
2g
Fat
396g
Carbs
3g
