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 SAUCE
Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
Provided by JEM199
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g
SWEET GORGONZOLA FONDUE
Try serving this supremely creamy blue cheese fondue with apples, pears or grapes, and crusty cubes of French bread. It is divine, and it also comes together in about 15 minutes.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rub cut side of garlic on inside of a large Dutch oven or a heavy-bottomed saucepan, rubbing the bottom and half way up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a quarter of the cheese into simmering wine; reduce heat to medium, and whisk constantly until cheese is completely melted. Repeat until all cheese has been added. Whisk in cream cheese. Season with salt and pepper. Serve with crusty bread, apple cubes and grapes.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 661 milligrams, Sugar 2 grams
PORK WITH GORGONZOLA SAUCE
Categories Milk/Cream Cheese Mustard Pork Roast New Year's Eve Blue Cheese Pork Tenderloin White Wine Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For pork:
- Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
- Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
- Meanwhile, prepare sauce:
- Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
- Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
GORGONZOLA DIPPING SAUCE
You can use this yummy sauce for dipping garlic bread, celery sticks, carrots, peppers, cucumbers and anything else you can think of dipping. I have also served this with little chicken skewers as a great appetizer.
Provided by MARIA MAC
Categories < 30 Mins
Time 25m
Yield 15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.4, Fat 22.3, SaturatedFat 13.9, Cholesterol 71.3, Sodium 390.7, Carbohydrate 4.6, Fiber 0.1, Sugar 1.9, Protein 7
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