Description
This rich and velvety Gorgonzola cream sauce is a luscious, creamy delight perfect for elevating pasta, steak, or roasted vegetables. Made with heavy cream, garlic, and a blend of sharp Gorgonzola and Parmigiano Reggiano cheeses, this sauce comes together in just 25 minutes for an indulgent and flavorful addition to your meals.
Ingredients
Ingredients
- 3 cups (710ml) heavy cream
- 3 cloves garlic, peeled and smashed
- ¾ cup Gorgonzola cheese
- ¼ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped parsley
- 1½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Reduce the heavy cream: Place 3 cups of heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring the mixture to a boil over medium heat, then reduce to a simmer. Allow it to cook for 10 to 15 minutes, stirring occasionally until the cream thickens and reduces slightly. Be sure to use a pan large enough to prevent the cream from boiling over. Remove the garlic cloves with a slotted spoon and discard.
- Incorporate the remaining ingredients: Stir in ¾ cup of Gorgonzola cheese, ¼ cup of grated Parmigiano Reggiano, 2 tablespoons of chopped parsley, 1½ teaspoons of Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Continue stirring until all the cheese melts fully and the sauce becomes creamy and smooth. Adjust seasoning to taste and serve warm.
Notes
- For a thinner sauce, reduce the heavy cream for less time or add a splash of milk or stock.
- Use fresh parsley for the best flavor and color; dried parsley will affect the texture and taste.
- This sauce pairs beautifully with pasta, grilled meats, or steamed vegetables.
- Leftover sauce can be cooled, stored in an airtight container in the refrigerator for up to 3 days, and reheated gently on the stovetop.
- To avoid curdling, do not boil the sauce once the cheese has been added.
