25-Minute Gorgonzola Cream Sauce Recipe
Introduction
This 25-minute Gorgonzola cream sauce is a rich, luxurious addition to pasta, chicken, or vegetables. With its bold blue cheese flavor balanced by creamy texture and a hint of Dijon mustard, it elevates any dish effortlessly.
Ingredients
- 3 cups (710ml) heavy cream
- 3 cloves garlic, peeled and smashed
- ¾ cup gorgonzola
- ¼ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped parsley
- 1½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Step 1: In a medium saucepan, combine heavy cream and smashed garlic cloves. Bring to a boil over medium heat, then reduce to a simmer. Let it cook until the cream thickens slightly, about 10–15 minutes. Watch carefully as the cream may bubble up. Remove garlic with a slotted spoon and discard.
- Step 2: Stir in gorgonzola, grated Parmigiano Reggiano, chopped parsley, Dijon mustard, Kosher salt, and black pepper. Continue stirring until the cheeses have fully melted and the sauce is smooth and creamy. Remove from heat and serve immediately.
Tips & Variations
- Use a heavy-bottomed saucepan to prevent cream from scorching during simmering.
- For a milder flavor, substitute half the gorgonzola with cream cheese.
- Add a splash of white wine during simmering for extra depth.
- Serve over gnocchi, roasted vegetables, or grilled chicken for a delicious meal.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently to prevent curdling. Add a splash of cream or milk if the sauce thickens too much upon reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it for up to 3 days. Reheat gently before serving.
What can I serve this sauce with?
This creamy Gorgonzola sauce pairs wonderfully with pasta, gnocchi, grilled chicken or steak, and roasted vegetables.
Print25-Minute Gorgonzola Cream Sauce Recipe
This rich and creamy 25-minute Gorgonzola Cream Sauce is perfect for elevating pasta, steak, or roasted vegetables. Made by gently reducing heavy cream infused with garlic, then blended with tangy gorgonzola and Parmigiano Reggiano cheeses, this sauce offers a luxurious texture and bold flavor that is both elegant and easy to prepare.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: About 2 cups (enough for 4 servings) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ingredients
- 3 cups (710ml) heavy cream
- 3 cloves garlic, peeled and smashed
- ¾ cup gorgonzola cheese
- ¼ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped parsley
- 1½ tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Reduce the heavy cream: Place 3 cups of heavy cream and the 3 smashed garlic cloves in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Allow it to cook undisturbed until thickened and reduced, about 10-15 minutes. Be careful as the cream will bubble up; use a sufficiently large pan to prevent overflow. Once thickened, remove the garlic cloves with a slotted spoon and discard them.
- Stir in remaining ingredients: Lower the heat to medium-low and add ¾ cup gorgonzola cheese, ¼ cup grated Parmigiano Reggiano, 2 tablespoons finely chopped parsley, 1½ teaspoons Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir continuously until the cheeses have fully melted and the sauce becomes creamy and smooth. Adjust seasoning if needed and serve warm over your favorite dish.
Notes
- Use a large enough saucepan to prevent the cream from boiling over as it reduces.
- Removing the garlic cloves after infusing prevents the sauce from becoming too pungent or gritty.
- This sauce pairs wonderfully with pasta, steak, chicken, or roasted vegetables.
- For a thicker sauce, continue to simmer until desired consistency is achieved, but avoid burning the cream.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days; reheat gently while stirring.
Keywords: Gorgonzola cream sauce, creamy blue cheese sauce, Italian sauce recipe, sauce for pasta, easy cheese sauce
