Gorgonzola Sauce

Creamy Gorgonzola Sauce
Creamy Gorgonzola Sauce

Gorgonzola Sauce is a quick recipe that makes a perfect sauce for Gnocchi, or even as a dip for Crudité (veggie sticks). You can even whip it instead of cooking it to make my Iceberg Wedge With Bacon Blue Cheese Dressing. I’m a big fan of making sauces from scratch, but it seems to not be that popular when it’s so easy to get a pre-packaged sauce at the grocery store. Whether it is a bottle of Ranch Dressing, or a BBQ sauce, pre-made sauces have taken over.

The good thing about making sauces from scratch isn’t just the fresh flavor with no preservatives, it’s being able to adjust the ingredients to suit your personal tastes. For example, in this sauce I like to add a large amount of Gorgonzola since it is the primary flavor. The best part about this sauce is it only takes about 10 minutes from start to finish.

Gorgonzola Sauce Ingredients:

300 ml Heavy Whipping Cream

100 grams Gorgonzola Cheese; crumbled

4 cloves Garlic; minced

2 tbsp Butter

Cracked Black Pepper; to taste

Instructions:

1. In a large saucepan start by melting the butter on medium heat. When fully melted add the minced garlic. Once fragrant (but not burnt) pour in the Heavy Cream and turn the heat up high. Make sure to whisk the cream so it does not burn, and to also incorporate the melted butter.

2. When the cream starts to bubble, add all of the Gorgonzola , and keep whisking until the cheese has fully melted into the sauce. Continue stirring for 3-5 minutes, or until the sauce has thickened.

3. Add the Cracked Black Pepper and give it another stir, and the sauce is finished. At this point you can pour it into a ramekin to cool and serve with Crudité, or if using this as a pasta sauce, you can add the pasta directly to the pan and toss it around a bit.

Notes:

An easy way to crumble any blue cheese is to take a paring knife and begin to poke into the block of cheese. When you’re about a centimeter in give it a 90 degree twist and a chunk should fall off. This is also a good way to get Gorgonzola crumbles for Pizza or Salads!

The Ramekin featured in the image is from Emile Henry, and available on Amazon here.

Gorgonzola Sauce

Gorgonzola Sauce is a quick recipe that makes a perfect sauce for Gnocchi, or even as a dip for Crudité (veggie sticks).
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Course: Sauce
Cuisine: Italian
Keyword: Gorgonzola Sauce
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes

Ingredients

  • 300 ml Heavy Whipping Cream
  • 100 grams Gorgonzola
  • 4 cloves Garlic minced
  • 2 tbsp Butter
  • Cracked Black Pepper to taste

Instructions

  • In a large saucepan start by melting the butter on medium heat. When fully melted add the minced garlic. Once fragrant (but not burnt) pour in the Heavy Cream and turn the heat up high. Make sure to whisk the cream so it does not burn, and to also incorporate the melted butter.
  • When the cream starts to bubble, add all of the Gorgonzola , and keep whisking until the cheese has fully melted into the sauce. Continue stirring for 3-5 minutes, or until the sauce has thickened.
  • Add the Cracked Black Pepper and give it another stir, and the sauce is finished. At this point you can pour it into a ramekin to cool and serve with Crudité, or if using this as a pasta sauce, you can add the pasta directly to the pan and toss it around a bit.

Notes

An easy way to crumble any blue cheese is to take a paring knife and begin to poke into the block of cheese. When you're about a centimeter in give it a 90 degree twist and a chunk should fall off. This is also a good way to get Gorgonzola crumbles for Pizza or Salads!
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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