Gorgonzola sauce

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Gorgonzola sauce

Yield: 1-1/2 to 2 cups


  • 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.

Additional Notes:

(other cheeses can be substituted)

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