Simply put, I’m a sauce addict.
I love sauce on everything. Despite my complete obsession, knowing all the preservatives you get in store-bought sauces makes me shiver a little. That’s why I’ve set out to create my own delicious sauces. The first one is this super simple creamy gorgonzola sauce that pairs perfectly with steak. You can also use this baby on top of macaroni for a twist on macaroni and cheese.
I always thought you needed to make a roux (cooked flour and butter) to make sauce thick, but this recipe defies everything you would ever think you need to do to make a creamy, thick and delicious sauce. Basically, all you do is boil heavy cream on medium low for an hour.
I’m sure there is science behind why this works, but I like to think it’s magic…
The EASIEST Homemade Gorgonzola Sauce
Ingredients
- 4 cups Heavy Cream
- 4 oz Gorgonzola Cheese not creamy or dolce
- 3 tbsp Parmesan Cheese fresh, grated
- 1/2 tsp Kosher Salt
- 3/4 tsp Pepper
- 3 tbsp Parsley fresh, minced
Instructions
- Bring heavy cream to a rapid boil in a medium sauce pan. Reduce heat slightly and let boil for the next hour stirring every few minutes (until thick and coats the back of a spoon). Make sure to keep an eye on this because it can boil over pretty easily.
- Remove the pan from the heat. Add the gorgonzola, parmesan cheese, parsley, salt & pepper. Rapidly whisk the ingredients until cheese is melted and ingredients are combined.
So simple, right? This sauce is unreal! While it might not be the most low fat option, it is super low carb and a little goes a very long way! Who knew eating low carb could taste this good? 🙂
Love always,
Erica
4 cups of heavy cream – wow. Easy to pare down on that with a less fatty alternative and still have a super rich sauce. I am also of the school that “salt is salt” when it is dissolved (in a sauce or otherwise). Kosher salt costs more and tends to have more surface area than standard Morton granules which helps on salads and such but doesn’t really matter in a sauce (imho).
It’s a heavy sauce for sure! Since there is no roux, I’m not sure milk would thicken as well, but give it a try! 🙂
As for the salt, I think it’s a matter of preference. I find that table salt has a slightly metallic flavor due to the iodine that’s added. Also, from my research, table salt is harder to break down and you need more of it than you would kosher salt.
I worked at a restaurant that would run a steak special with gorgonzola sauce over a filet mignon . It was so good. Your recipe looks great, I will have to try this one too.