Gorgonzola Cream Sauce

good over gnocchi too!

Extra Velvety Gorgonzola Cream - For sauce lovers...

Your grandmother, heck, fifty-fifty your mother, may non convey had the availability inward her southern kitchen a alternative of gorgonzla inward her selection of cheeses. More than likely, whatever blue-strand cultures in all probability came from the beauty store downward the street. Many women inward my hometown got a blue-rinse at to the lowest degree in ane lawsuit a month. But that has goose egg to exercise alongside gorgonzla, directly does it?

Somehow, I suspect the bluish institute inward southern markets dorsum inward their 24-hour interval was that from France, similar the softer Roquefort. Today, nosotros know a good, good ripen creamy Danish volition exercise only equally good inward many recipes as well as volition also move less costly equally an Italian gorgonzla. It tin dismiss also move substituted alongside Stilton cheese inward a pinch. One of our favorite cream sauces is similar the ane below using an older Gorgonzola Montagna as well as served over lightly seasoned grilled steaks.

Did you lot know, Roquefort is made from sheep's milk, Gorgonzola is from cow.

Now, to the recipe today.
The fine art of making a expert sauce starts alongside knowing how to brand the basic Mother Sauces. From ane of these, you lot tin dismiss easily adapt. This cream sauce is a variation of a Velouté, which is made using a stock from veal, fish or chicken as well as incorporated alongside a roux of equal parts of butter as well as flour to create a creamy, velvet similar soup. Speaking of woman nurture sauces, I don’t know if my woman nurture knew anything almost Velouté. I tin dismiss solely suspect she did, ‘cause she certain knew how to brand ane fine cheese sauce using a roux alongside chicken stock.

Gorgonzola Cream Sauce

perfect topping for steaks, seafood as well as pasta
makes almost ii cups

ii tablespoons butter, divided
1/2 loving cup dry out white wine
1/2 loving cup chicken stock
ii cups heavy cream
1 tablespoon flour
four oz crumbly Gorgonzola cheese (about 1 cup)
ii Tbsp freshly grated Parmesan cheese
1/2 teaspoon Kosher salt
1/4 teaspoon freshly dry reason dark pepper
ii teaspoons minced fresh chives or parsley, optional

In a large sauté pan, oestrus 1 tablespoon butter, vino as well as stock over medium-high oestrus until it starts to bubble. Lower oestrus to medium / medium-low as well as simmer gently for twenty minutes or until the liquid has reduced to almost ane 3rd inward volume. Add cream as well as let to simmer until reduced past times half, stirring occasionally, almost an hour. Remove from heat.

In a medium saucepan over medium heat, melt butter as well as add together flour. Whisk cooking for ii minutes. Slowly whisk inward the cream sauce followed alongside the Gorgonzola cheese as well as Parmesan cheese. Stir inward salt, pepper, as well as chives stirring until the cheese has melted. Cover as well as proceed warm until fix to serve.