Goshen’s Gorgonzola Sauce

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Goshen's gorgonzola sauce is a wonderful topping for pasta. Gorgonzola cheese is a type of creamy Italian blue cheese.  Goshen's gorgonzola sauce is very nice with seared beef strips. It is exceptional on medium rare beef strips thinly sliced with the gorgonzola sauce gently drizzled over top. Goshen's Gorgonzola sauce is a wonderful creamy delight that can be used with many dishes. This sauce is easy to make and quick to enjoy.

Ingredients:

· 2 tablespoons(about 28.5 grams) of butter

· 1 ½ cups (about 340 grams) of Gorgonzola cheese (You might want more gorgonzola cheese to put on top of the sauce for garnish or taste.)

· 2/3 cup(about 158 milliliters) of heavy or whipped cream

· 2 tablespoons (about 30 milliliters) of dry sherry (Vermouth is possible!)

· 1 tablespoon(about 14.3 grams) of corn starch

· 1 tablespoon(about 14.3 grams) of freshly chopped sage

· Garlic salt and pepper to taste

Directions:

Step 1: The first step in Goshen's gorgonzola sauce is to melt the butter in a heavy saucepan. It needs to be a thick base, or the cheese will burn. Add the 1 ½ cups of crumbled gorgonzola cheese to the heavy saucepan, over a very light heat for 2-3 minutes or until the cheese is melted.

Step 2: The next step in Goshen's gorgonzola sauce is to pour in the cream to the mixture in the saucepan. Also add the corn starch and dry sherry whisking well to combine thoroughly. Stir in the chopped sage and season to taste with the garlic salt and pepper.

Cook by whisking all the time, until the sauce thickens and boils. Then you are ready to use the gorgonzola sauce for pasta or anything else you wish.   

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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