Gorgonzola Sauce

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I made this sauce with gnocchi's for a holiday party and it was delicious! The trick was to keep the cream boiling at medium heat, after about 50 minutes it all came together as a wonderful creamy sauce. I did not add salt since the gongonzola and parmesan are salty. I'll definitely make this again, I received lots of compliments!

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Excellent...you can probably leave out the salt...I've never had to add salt, as the cheeses are a bit salty anyway......have made this with swiss & cheddar too......works great on veggies, steak, chicken and pasta. Tried it with chili powder, a dash of hot sauce, cilantro, and cheddar/swiss combo for a potato topping ...very good too.....................just make sure what ever cheeses you use melt smooth not grainy

Reheats well.....

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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!

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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!

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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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I made this recipe tonight for a dinner party and it was a BIG hit. I did not follow it to a T, and it was still delicious. I read through the comments below and liked the idea of using half and half instead of heavy cream, so I did that. I was a bit worried about the sauce in general, because after about 30 minutes of boiling, the half and half did not seem to thicken up. I just threw the cheese at that point, just to see what would happen, and it thickened up immediately. Also the high-end gorgonzola cheese that come in proper chunks was really expensive in the stores I went to ($10 for a chunk, so I opted to by the less expensive crumbled blue cheese from the specialty cheese counter. I also find that many of Ina's recipes are a bit salty for my taste, so I only added half the salt, and I did not add the parsley. With all of these changes, the sauce was amazing. I will definitely make it again to serve at a fancy dinner party.

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I do not like blue cheese. But my husband had a steak with a garzonola cheese sauce in Las Vegas and I took a bite. It was yummy. I watched Ina make this on Food Network and gave it a try. Now my hubby is always asking for it. I Have made this receipe a few times but I cut it down by 3/4 as there is only the two of us and 4 cups of sauce that will not last forever is just too much. I am going to try some of the idea's here to use it with pasta and chicken. For someone who does not blue cheese, I do love this recipe (in moderation

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Great recipe. I used this for the gorgonzola sauce in gnocchi alla gorgonzola. Tasted close to what I had in restaurant in London.

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This sauce is indescribably good. One of my favorite things to do is take leftover filet, slice it into strips, put it in a baguette with the gorgonzola sauce slathered on the bread and drizzled over the meat, add some caramelized onion and arugula...BEST SANDWICH EVER!

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I love this, it's so easy. I've made this recipe twice, both times with half and half. The first time I added a little butter (I thought maybe the fat content had to be a bit higher and it got very thick. The second time I just used the half & half, it was a little thinner - but I liked it better. Tastes fantastic over steaks or even roast beef. The leftovers go in the fridge, the recipe makes a lot, and I pull out a little at a time - pop it in the microwave and spread it on sliced french bread. It's so tasty, gorgonzola is one of my favorite cheeses. I'll definitely make this again