Gorgonzola Cream Sauce

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5 from 1 vote

Gorgonzola Cream Sauce

Easy and delicious, this sauce Gorgonzola Cream Sauce pairs beautifully with steak, chicken, veggies, pasta or gnocchi.

Prep Time5

Cook Time10

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 358kcal

Author: Lauren Lane

Equipment

sauce pan

Ingredients

1 Tablespoon of butter
1 Tablespoon all-purpose flour
2 cups heavy cream
4-6 oz Gorgonzola Cheese
¾ teaspoon of salt
¼ Pepper or to taste
⅛ teaspoon fresh grated nutmeg optional
1 oz grated parmesan optional but delish

Instructions

Melt butter in a medium saucepan over medium-low heat. Whisk in flour.
If using onion, shallots or garlic, add to the sauce now. Whisk to combine.
Slowly whisk in cream to ensure a smooth consistency.
When the mixture begins to bubble around the edges, stir in ½ of the Gorgonzola cheese. Cook until the cheese is melted. Cook about 5–7 minutes, until the sauce coats the back of a spoon. Don't boil the sauce may break.
Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now) Keep the heat low when adding the cheese to prevent the sauce from separating and to keep it smooth and creamy.
Serve hot.
If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency.

Notes

Serve with pasta, steak, chicken, or roasted vegetables for an easy, elevated meal.
This recipe can easily be doubled or halved.
Freeze a wedge of Gorgonzola cheese for up to 6 months. (Frozen cheese is best used in cooked dishes)

To fix a broken or separated cream sauce, immediately remove it from the heat and whisk in 1-2 tablespoons of heavy cream or cold water to re-emulsify the fat. If it remains separated, blend in a tablespoon of hot water and whisk it vigorously over low heat.

Optional Add-Ins: It's fun to mix it up.

1 oz. grated parmesan
¼ cup chopped shallot - added with butter and flour
Spinach
Cooked Chicken
Chopped Chives
Chopped parsley

Nutrition