Gorgonzola Cream Sauce

Easy and delicious, this sauce Gorgonzola Cream Sauce pairs beautifully with steak, chicken, pasta, ravioli or gnocchi. It’s also delicious over a plate of roasted potatoes, asparagus, broccoli or cauliflower.

1 Tbsp. butter
1 Tbsp. all-purpose flour, unbleached
2 cups heavy cream
4-6 oz Gorgonzola cheese
¾ tsp. sea salt
¼ black pepper, freshly ground
⅛ tsp. nutmeg, freshly grated

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.

Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now).

If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency.

Serve hot.

Cook's Notes:

• 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).