Food
Gorgonzola sauce
By Yankee Magazine|May 09 2007|
Yield
1-1/2 to 2 cups
Ingredients
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
Instructions
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.
Notes
(other cheeses can be substituted)
