25-Minute Gorgonzola Cream Sauce (For Steak!)
A warm Gorgonzola Cream Sauce is the perfect complement to a juicy steak. It can also be used as a flavorful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. Gluten-free.
Ingredients
- 3 cups heavy cream
- 3 cloves garlic (peeled and smashed)
- ¾ cup gorgonzola
- ¼ cup Parmigiano Reggiano (grated)
- 2 Tbsp finely chopped parsley
- 1 ½ tsp Dijon
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Directions
- 1
Reduce the heavy cream. Place 3 cups heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
- 2
Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.