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Gorgonzola sauce with wild garlic

updated

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Ingredients for 1 servings:

  • 10 g butter
  • 30 g onion(s), finely diced
  • 1 tbsp vermouth (Noilly Prat) or white wine
  • ½ tsp flour
  • 100 ml milk
  • 60 g Gorgonzola
  • salt and pepper
  • e.g. chili salt
  • 8 leaves of wild garlic
  • Lemon peel, grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

goes very well with pasta and/or asparagus

Melt butter in a saucepan, sauté the diced onion until translucent, then dust with flour and sauté briefly. Deglaze with the Noilly Prat, pour in the milk, and simmer gently for about 10 minutes. Stir in the Gorgonzola and let it melt into the sauce. Season with salt, pepper, chili salt, and lemon zest. Finely chop the wild garlic and stir in at the end. If the sauce is too thick, thin with a little milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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