• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Gorgonzola Cream Sauce Recipe

    September 19, 2018 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Gorgonzola Cream Sauce

    What I Learned Today About Gorgonzola Cream Sauce

    This weekend I was browsing the New York Daily News and came across this interesting article about Gorgonzola. I don’t think I knew that Gorgonzola is a town in Northern Italy where this blue veined cheese originated.

    What I really didn’t know but learned from this article is Gorgonzola is no longer made in the town of Gorgonzola but is now made in the town of Novara on the other side of Milan. The author of the News article traveled to Novara and met with the export manager for the Igor Group that “produces 2 million wheels of Gorgonzola a year.”

    How to Use Gorgonzola Cream Sauce

    This is a very simple sauce to prepare and can be served with lots of different meals. The article suggested serving with a squash risotto that sounds delicious.

    I would like to serve this sauce over pasta or sliced steak, fish, chicken or over vegetables like asparagus. If you do a quick search on the Internet, you’ll find so many different ways you can serve this sauce on many of your favorite foods.

    Gorgonzola Cream Sauce

    Gorgonzola Cream Sauce
    Print Recipe

    Gorgonzola Cream Sauce

    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Sauces
    Cuisine: French
    Servings: 6 servings

    Ingredients

    • 2 cups cream
    • 2 ounces Gorgonzola cheese
    • salt & white pepper to taste
    US Customary - Metric

    Instructions

    • Add the cream to a saucepan and bring to a slow boil. Reduce the cream by two-thirds which will take 5 - 8 minutes.
    • Remove the pan from the stove and add the Gorgonzola. Stir until the Gorgonzola melts.
    • Season with salt and white pepper.

    Notes

    That's it. Couldn't be more simple. Can you imagine making a macaroni and cheese with this sauce? Yummmm.

     

     

    « How NOT to Bake – Part 4
    Seagull Stealing Gourmet Sandwich Cartoon »

    Filed Under: Sauce Recipes, Tips and Facts

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    2021 Thanksgiving Dinner Cost

    Cost of Thanksgiving Meal 2021

    Roasted Cod with Potatoes and Fennel Recipe

    Roasted Cod with Potatoes and Fennel Recipe

    Braised Beans Spinach Pecorino Romano Recipe

    Braised Beans and Spinach with Pecorino Romano Cheese Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet