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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 4 cups (950 ml) heavy cream
- 3 oz (84 grm). to 4 oz (112 grm). crumbly Gorgonzola (not creamy or "dolce")or other flavorful crumbly cheese such as Maytag Blue or Roquefort
- 3 tbsp (45 ml) freshly grated Parmesan cheese
- 3/4 tsp (4 ml) kosher salt
- 3/4 tsp (4 ml) freshly ground black pepper
- 3 tbsp (45 ml) minced fresh parsley
Method
- Bring heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapitly for 45 to 50 minutes, until it's thickened, like a white sauce, stirring occasionally.
- Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley.
- Whisk rapidly until the cheeses melt, and the serve.
- If you must reheat, warm the sauce over low heat until melted, then whick vigorously until the sauce comes together.
