Gorgonzola sauce


2 cups heavy cream
3 to 4-ounces gorgonzola crumbled
1 teaspoon freshly ground black pepper, to taste
pinch cayenne pepper, to taste
salt, if needed


In a heavy saucepan, bring the heavy cream to a boil. Reduce to a simmer on low heat until the cream thickens and reduces by half, stirring occasionally, about 35-40 minutes

Remove from heat add the gorgonzola, stir until melted. Add the pepper, to taste, and serve.


1-1/2 to 2 cups

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