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–+ servings
Gorgonzola Sauce

Creamy Gorgonzola Sauce: Elevate Any Meal in Minutes

Quick & Creamy Gorgonzola Sauce is your secret weapon for transforming ordinary dinners into extraordinary meals.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Can substitute with olive oil
  • 2 cloves Garlic (minced) Fresh garlic preferred
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Freshly ground black recommended
For the Creaminess
  • 1 tablespoon White wine vinegar Can substitute with lemon juice
  • 1 cup Heavy cream Half-and-half can be used for a lighter option
  • 4 ounces Gorgonzola cheese Can substitute with any blue cheese

Equipment

  • sauté pan
  • wooden spoon
  • funnel

Method
 

Step-by-Step Instructions for Quick & Creamy Gorgonzola Sauce
  1. Melt the Butter: In a large sauté pan, melt 2 tablespoons of butter over medium-high heat until foamy, about 1–2 minutes.
  2. Sauté the Garlic: Add 2 cloves of minced garlic with salt and freshly ground black pepper and sauté for 1–2 minutes until fragrant.
  3. Deglaze with Vinegar: Pour in 1 tablespoon of white wine vinegar to deglaze the pan, cooking for an additional 1 minute.
  4. Add the Cream: Slowly pour in 1 cup of heavy cream, stirring continuously until it simmers gently, about 2 minutes.
  5. Incorporate the Gorgonzola: Add 4 ounces of crumbled Gorgonzola cheese, stirring until melted, about 3–4 minutes.
  6. Achieve a Smooth Consistency: Stir for an additional 2–3 minutes until the sauce is thickened and smooth.
  7. Transfer and Serve: Carefully remove from heat and transfer to a bowl or pitcher, serve hot.

Nutrition

Serving: 0.5cupCalories: 350kcalCarbohydrates: 5gProtein: 7gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 450mgPotassium: 100mgSugar: 1gVitamin A: 600IUCalcium: 150mgIron: 0.5mg

Notes

Watch the heat when sautéing garlic to avoid bitterness. Adjust the consistency with a splash of milk or broth if necessary.

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