Gorgonzola Cheese Sauce

The first time I had Gorgonzola Cheese Sauce was at a dinner party.  Our friend Rose made a delicious filet roast and served it with this rich, creamy sauce.  I was hooked!

With just a few ingredients and a little bit of time, you’ll have a decadent sauce to accompany a roast, serve over pasta or heck, I’d eat this on a burger!

Measure out 3 cups of heavy cream, 7 ounces of gorgonzola and a pinch each of kosher salt, black pepper and fresh parsley

Bring the cream to a slow boil over medium heat.  Whisk steadily for about 10 minutes.  The cream will thicken slightly

Don’t leave the cream unattended… it tends to boil over quickly and the mess on your stovetop is terrible.  I may or may not be speaking from experience

Crumble the chunk of gorgonzola with a fork and add to the cream.  Whisk until the cheese is melted and the sauce is thickened.  About another 10 minutes

Season to taste with kosher salt and black pepper.  Be mindful of how much salt you add in.  Gorgonzola can be salty on it’s own

Garnish with fresh parsley and serve

Enjoy!

Tools used to make this recipe

Simply Bamboo Maui Bamboo Cutting Board

OXO Good Grips Balloon Whisk

Cuisinart Chef’s Classic Stainless Saucepan

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