Creamy Gorgonzola Dipping Sauce Food

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

GORGONZOLA DIPPING SAUCE

Steps:

• Combine all the ingredients in a medium-sized bowl and mix them well.
• Cover with plastic wrap and refrigerate for at least 1 hour. (Can be made several days in advance of serving).

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

GORGONZOLA SAUCE

Steps:

• 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, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA SAUCE

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

GORGONZOLA CHEESE SAUCE

Steps:

• 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.

GORGONZOLA DIPPING SAUCE

Steps:

• Make roux first by melting butter in a small saucepan. Slowly add flour and cook, stirring constantly, until mixture has browned. Set aside to chill.
• In medium saucepan, heat oil. Add garlic and sauté a minute or two. Add milk and cream and bring to a boil. Reduce heat and simmer 10 minutes, then add cheeses and pepper.
• Cook about 15 minutes until cheeses are completely melted, stirring constantly.
• Add roux in small portions, mixing well after each addition so that roux is incorporated.
• Continue adding portions of roux until mixture is the consistency of melted chocolate. Add salt to taste.
• Serve with toasted garlic breadsticks and veggies of choice.

GORGONZOLA SAUCE

Steps:

• 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 thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA CREAM SAUCE

Steps:

• Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
• Serve with Gnocchi.

CREAMY GORGONZOLA DIPPING SAUCE

Steps:

• Mix together with a whisk and serve