Creamy Gorgonzola Sauce
Creamy Gorgonzola Sauce can easily be used for a chargrilled steak, potato gratin, or my favorite way, pasta! Decadent and cheesy, this recipe is super quick for a comforting sauce. Top with diced apples or toasted walnuts for the perfect touch. You can make this ahead or freeze it!
Ingredients
- 2 tbsp unsalted butter
- 1 shallot minced
- 3 garlic cloves minced
- 5 oz block of Gorgonzola cheese
- 2 cups heavy cream
- 1 tsp Dijon mustard optional
- 2 tbsp grated parmesan
- Salt and black pepper to taste
- Pinch of nutmeg optional
- 1 ½ tbsp fresh parsley chopped
Instructions
- Melt butter in a medium saucepot over medium heat. Add in the shallots and garlic and cook for 1 minute.
- Stir in the gorgonzola until melted. Add in the heavy cream, Dijon mustard, parmesan cheese, salt, pepper, and nutmeg. Whisk to incorporate.
- Bring to a boil, then reduce to a simmer on medium-low heat for 10-15 minutes until the sauce is thickened. The cream will eventually bubble up, so make sure your pan is not too small. Whisk occasionally to avoid burning at the bottom of the pot.
- Remove from the heat and serve; garnish the parsley.
Notes
Storage: The sauce will keep up to a week. Best enjoyed 2-3 days after making, though.
- Freezing: You can 100% freeze this sauce. Allow it to come to room temperature, then transfer to a freezer-safe container, large Ziploc bag, or portion into an ice cube tray for smaller portions. After freezing, use within 3 months.
- Reheat: Simmer in a saucepot over medium heat or microwave for 2-3 minutes, covered, until loosened up and warm throughout.