Gorgonzola Cream Sauce
Easy and delicious, this sauce Gorgonzola Cream Sauce pairs beautifully with steak, chicken, veggies, pasta or gnocchi.
Servings: 6
Calories: 358kcal
Equipment
- saucepan
Ingredients
- 1 Tablespoon of butter
- 1 Tablespoon all-purpose flour
- 2 cups heavy cream
- 4-6 oz Gorgonzola Cheese
- ¾ teaspoon of salt
- ¼ teaspoon black pepper, or to taste
- ⅛ teaspoon fresh grated nutmeg optional
- 1 oz grated parmesan optional but delish
Instructions
- Melt the butter in a medium saucepan over medium-low heat. If using the optional shallot, add it with the butter. Whisk in the 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 half of the Gorgonzola. Cook over low heat for about 5–7 minutes, until the cheese is melted and the sauce coats the back of a spoon. Do not boil; high heat can cause the sauce to separate.
- Stir in the remaining crumbled Gorgonzola. If you want a few chunks of cheese in the finished sauce, remove the pan from the heat as soon as you add it.
- Serve hot.
- If you'd like a thicker sauce, keep it at a gentle simmer until it reaches your 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)
- 1 oz. grated parmesan
- ¼ cup chopped shallot - added with butter and flour
- Spinach
- Cooked Chicken
- Chopped Chives
- Chopped parsley
Nutrition
Calories: 358kcal | Carbohydrates: 4g | Protein: 6g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 544mg | Potassium: 126mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 1369IU | Vitamin C: 0.5mg | Calcium: 153mg | Iron: 0.2mg
