Gorgonzola Sauce

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Course Sauce, Side Dish
Cuisine American
Keywords Sauce
Difficulty Easy
Servings 10
Cook Time 1 hour
Total Time 1 hour
Blue cheese on a steak is a rather classic combination in many steak houses. It's a delicious pairing, though it can be extremely rich, and this sauce here is no exception. Serve with something very light - like a salad of simple greens with a little olive oil and vinegar to balance things out - and eat during the colder months when you're in the mood for something heartier.
Servings: 10
Calories: 365kcal

Ingredients

  • 4 cups heavy cream
  • 3 oz crumbled Gorgonzola
  • 3 Tbsp freshly grated parmesan cheese
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 3 Tbsp minced fresh parsley

Instructions

  • In a medium saucepan over medium-high heat, bring the heavy cream to a full boil. Continue to boil rapidly for about 45 to 50 minutes, until it has thickened into a viscous white sauce, stirring occasionally.
  • Remove the pan from the heat and add the gorgonzola, parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt.
  • If you must reheat the sauce at any point, warm it over low heat until completely melted, then whisk vigorously until the sauce comes together. Serve over beef tenderloin.

Nutrition

Calories: 365kcal | Carbohydrates: 3g | Protein: 4g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 138mg | Sodium: 354mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1577IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!