Gorgonzola sauce


  • 1 cup gorgonzola cheese
  • 2 oz unsalted butter
  • 2 cup heavy cream
  • 2 egg yolk
  • ½ cup white wine or dry sherry
  • 3 clove chopped fresh garlic
  • 1 tablespoon ground pepper


Over medium heat melt butter in large sauté pan or sauce pot, add chopped garlic and cook for 2 minutes do not allow garlic to brown, add the wine. Let the wine reduce by half then add the cream. Let the cream reduce buy ¼. In a separate bowl add the egg yolks slowly add some of the hot cream into the bowl and whisk it to temper the egg so they will not scramble. Remove the cream from the heat add the egg to the cream and wine mixture, continue to cook over low flame stirring till sauce start to thicken and add the cheese and black pepper.  Use this sauce with meats, chicken, pasta even fish but you may want to reduce the cheese by half if using fish.

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