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Cream sauce with Gorgonzola

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Ingredients for 3 servings:

  • 200 g cream
  • 200g Gorgonzola
  • 1 small onion(s)
  • 2 tbsp crème fraîche
  • 1 tbsp fresh basil, coarsely chopped
  • ½ tbsp oregano
  • 5 tbsp white wine, medium-dry
  • ½ tsp nutmeg
  • 1 tbsp Parmesan
  • Oil for sautéing
  • salt and pepper
  • possibly potato starch to thicken

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Roughly dice the Gorgonzola. Finely dice the onion and sauté until lightly browned, then deglaze with white wine. Add the cream, Gorgonzola, crème fraîche, and nutmeg and melt the Gorgonzola over medium heat. Add the basil, oregano, and Parmesan cheese. Thicken the sauce with potato starch if desired. This sauce goes perfectly with pasta, but also with Maultaschen (ravioli)!

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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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