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Gorgonzola sauce.

post #1 of 9
Thread Starter 
I'm planning to grill up some strip steaks tonight and would like to make up a Gorgonzola sauce to go with them. I can't find any recipes. Anyone have one?
post #2 of 9
I don't but I can't wait to see what comes up.

I would love to have the recipe myself
post #3 of 9
I would simply sweat some finely minced onion and fresh garlic in butter. Add a cup or so of heavy whipping cream, reduce until thickened, stir in gorgonzola (the cheese will thicken the sauce slightly, if it gets too thick add some more cream or milk) and salt and pepper to taste.
post #4 of 9
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk.
When mixture begins to thicken, stir in cheese.
Cook until cheese is melted and sauce reaches desired consistency.
Season with salt and pepper.
post #5 of 9
Thread Starter 
Yep, this is what i did only added a clove of garlic and a bit of onion, thanks to Fired-up, cut the milk to two cups and put in 2/3 cup of cheese. You can't have too much cheese. Scallions would be a nice addition, but there were none to be had in the fridge. Thanks for the help all.
post #6 of 9

mickers gorganzola sauce

I usually use this with gnocchi but it also goes great on a piece of meat.

First make a basic alfredo

handful of yellow onion (one large or two small) - Diced - not chopped, Diced.
couple cloves of garlic - diced.
few pats of butter

melt the butter, add the garlic.
once the garlic is cooked, but not yet turning brown
add onions and cook until transparent but not carmelized.
add on small container (pint?) of heavy cream
stir, simmer and reduce for a few minutes.
add some parmesian cheese (pinch, big pinch however much you like)
continue to stir and scrape the edges.

once it is alfredo (sticks to the back of the spoon without running right off)
add in a small handfull of crumbled gorganzola and stir in until melted and blended.

post #7 of 9
Thread Starter 
My concoction was pretty good, but I think a bit of Parmesan would just make it better! I'll try that next time.
post #8 of 9
On it gonna try it. Had it years ago forgot about it. Comes with age! No not the cheese.
post #9 of 9
combined with the onions and the cream the parmesian acts as a great thickener. When you add the parmesian the sauce with start to thicken right away so watch it and keep stirring. I use a heat resistant silicone spatula and just keep scraping the sides as I go.

Instead of the gorgonzola it works great as a base for a marsala wine sauce too. I find that I prefer that to the gorg when it comes to a good filet. Put the marsala in before the cream, after the onions are done cooking and hit it with a little fire to light it up and after it burns down add the cream. and then the parmesian. It'll be the best thing you've eating this week. Probably the least healthy too. I could eat this sauce with a spoon...
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