Gorgonzola Sauce


4 cups heavy cream

4 ozs crumbly Gorgonzola (not creamy or "dolce")

3 tbsps freshly grated Parmesan cheese

3/4 teaspoons kosher salt

3/4 teaspoons freshly ground black pepper

3 tbsps minced fresh parsley


Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 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.


Notes: You may substitute mustard and horseradish for the Gorgonzola for a different delicious sauce for beef.
Serving Ideas: Serve with Filet of Beef.