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Ingredients
1L double cream
90 to 100g crumbly Gorgonzola (not creamy or dolce )
3 tbsp freshly grated Parmesan cheese
3/4 tsp salt
3/4 tsp freshly ground black pepper
3 tbsp minced fresh parsley
Preparation
Step 1
Bring the 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.
Step 2
Off the heat, add the Gorgonzola, Parmesan, salt, pepper and parsley. Whisk rapidly until the cheeses melt together. Serve the sauce warm.
Step 3
If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
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