Thursday, September 24, 2009

gorgonzola cream sauce

i was a little too bashful with the sauce. note to self: next time lay it on thick!
Wow.
This recipe was DIVINE.
The catch?
You must like Gorgonzola or Roquefort (blue cheese).

The sauce:
4 cups heavy cream
3 to 4 ounces Gorgonzola cheese (I happened to have Roquefort so that's what is used)
3 tablespoons Parmesan cheese (the real fresh kind, not the kind from a plastic tub)
3/4 teaspoon salt
3/4 teaspoon pepper

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it's thickened, like a white sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, s/p. Whisk rapidly until the cheese melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

I served this sauce on top of steak. It was so delicious and is totally compatible with the same dish i had at a high end restaurant. It's a splurge and definitely special occasion worthy, not to mention NOT low fat, but it was oh so worth it!

Thanks to Ina Garten - Barefoot Contessa - for this recipe.

1 comment:

Jeff and Elise said...

Oh Mariley, I LOVE Gorgonzola cheese (and blue cheese is growing on me). I can't wait to try this!