Gorgonzola Cream Sauce Recipe

What I Learned Today About Gorgonzola Cream Sauce

I was browsing the New York Daily News this weekend and came across this interesting article about Gorgonzola. I didn't know that Gorgonzola is a town in Northern Italy where this blue-veined cheese originated.

I didn't know, but I learned from this article that Gorgonzola is no longer made in the town of Gorgonzola but is now made in Novara on the other side of Milan. The author of the News article traveled to Novara and met with the export manager for the Igor Group, that "produces 2 million wheels of Gorgonzola a year."

How to Use Gorgonzola Cream Sauce

This is a straightforward sauce to prepare and can be served with many different meals. The article suggested serving it with squash risotto; that sounds delicious.

I want to serve this sauce over pasta, sliced steak, fish, chicken, or vegetables like asparagus. If you do a quick search on the Internet, you'll find many different ways to serve this sauce on many of your favorite foods.

📖 Recipe

Print Recipe

Gorgonzola Cream Sauce

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Sauces

Cuisine: French

Servings: 6 servings

Ingredients

• 2 cups cream
• 2 ounces Gorgonzola cheese
• salt & white pepper to taste

US Customary - Metric

Instructions

• Add the cream to a saucepan and bring to a slow boil. Reduce the cream by two-thirds which will take 5 - 8 minutes.
• Remove the pan from the stove and add the Gorgonzola. Stir until the Gorgonzola melts.
• Season with salt and white pepper.

Notes

That's it. Couldn't be more simple. Can you imagine making a macaroni and cheese with this sauce? Yummmm.

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