kelly said

a recipe repository

28 March 2006

Gorgonzola Cream Sauce (Ina Garten)

Gorgonzola Sauce

2 cups heavy cream
2 ounces crumbly gorgonzola
1½ tablespoons freshly grated parmesan
Kosher salt
Freshly ground black pepper
Minced parsley for garnish

Place cream in a saucepan over medium-high heat and bring to a boil. Continue to boil rapidly for 45-50 minutes until thickened, stirring occasionally (sounds bizarre but it really works).

Remove pan from heat, add cheeses, salt and pepper to taste. Whisk rapidly until cheese melts. Sprinkle with parsley then serve with beef.