Gorgonzola Sauce Recipe

Gorgonzola sauce fits a lot of dishes from the Italian cuisine and it´s a real delight just with any kind of pasta, but for sure the tasty cheese sauce isn´t a slenderizer. To make the sauce a bit “slimmer” we used mostly milk instead of double cream. How tangy the gorgonzola sauce will be, depends on the sort of gorgonzola You´ll use. We used Gorgonzola dolce, a mild gorgonzola. For an extra twist we seasoned our cheesy sauce with long pepper.

Serve gorgonzola sauce with pasta (noodles) or with pan-fried meat or vegetables.

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Image: Gorgonzola Sauce
Photographer: Kitisak “Nat” Jaidee

Recipe: Gorgonzolasauce
ghee, clarified butter or olive oil
80-100 g Gorgonzola
1 small shallot, finely minced
1 small garlic clove, finely minced
Italian parsley, finely minced
100 ml vegetable stock or chicken stock
100 ml white wine
200 ml milk
100 ml double creme
1-2 long pepper, pulverised in a mortar
freshly ground, black pepper
freshly ground nutmeg

Preparation:
Sautee shallot, garlic and parsley in hot olive oil or ghee, then deglaze with white wine and chicken stock. Reduce until there is nearly no liquid left, then add milk and long pepper and reduce until half. Melt the gorgonzola in the sauce at low heat and stir frequently, then add double cream. If the sauce gets to thick add a bit more milk or double cream. Season with pepper and nutmeg.