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Gorgonzola Sauce

A decadent and rich sauce that is the ideal topper for steak, pasta, gnocchi and so much more. Elegant but easy!
Course: Entree
Keyword: blue cheese, creamy blue cheese sauce, gorgonzola, sauce, sauce for steak
Servings: 8 servings
Author: Corinne Gregory Sharpe

Ingredients

  • 1 Tbsp unsalted butter or olive oil
  • 1 shallot, minced
  • 2 cups heavy cream
  • 4 oz Gorgonzola cheese, crumbled
  • 2 Tbsp Parmesan cheese, grated
  • 1/2 tsp champagne or white wine vinegar
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp minced chives or finely sliced green onions Optional

Instructions

  • In a medium-sized saucepan over medium heat, melt the butter (or heat olive oil) and add shallot, cooking for approximately 2 minutes, stirring constantly, until translucent but not browned.
  • Add the cream to the saucepan and increase the heat to medium-high. Allow cream to simmer rapidly to reduce, stirring occasionally, approximately 10 minutes until slightly thickened.
  • Remove cream mixture from heat and add crumbled Gorgonzola, Parmesan, vinegar, salt and pepper. Add chives if desired, or use to garnish finished dish. Serve immediately.