Photo: Gorgonzola Sauce Recipe
Ingredients
- 4 cups heavy cream
- 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
- 3 tablespoons freshly grated Parmesan
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
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By kristinnicole7
on January 10, 2012
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This is my favorite sauce on beef tenderloin.
Afterwards, freeze it instead of refrigerating it.. it gets a weird consistency in the fridge. When it's frozen you can slice it like butter and eat with toast, bagels, etc. Delicious!
By k8reiner_11521715
Phoenix, AZ
on January 08, 2012
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My family always makes this with beef tenderloin, and we love it. After Christmas this year, I used the leftovers as a sauce for pasta as others have suggested. I sauteed some diced zucchini with red pepper flakes, then added some halved cherry tomatoes. Then I tossed the veggies with whole wheat penne and the reheated sauce. Good quick meal and yummy!
By cuisinebychristine
California, Mar...
on December 24, 2011
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This is a hit with my family every Christmas when I make beef tenderloin...it is a perfect complement to the tenderloin seared in butter. We have this with Michael's best button mushrooms, twice baked potatoes and walnut cranberry baby greens salad.
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