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Categories:
heavy cream crumbly freshly grated Parmesan cheese kosher salt fresh ground black pepper fresh parsley
Viewed: 79 - Published at: 6 years agoIngredients
- 4 cups heavy cream
- 3 -4 ounces crumbly gorgonzola (not creamy or "dolce")
- 3 tablespoons freshly grated parmesan cheese
- 3/4 teaspoon kosher salt
- 3/4 teaspoon fresh ground black pepper
- 3 tablespoons minced fresh parsley
Method
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
- Whisk rapidly until the cheeses melt and serve warm.
- If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
