in Italy

Gorgonzola sauce

updated

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Ingredients for 2 servings:

  • 20 g butter or margarine
  • ⅛ liter white wine (Riesling)
  • 200 g cream
  • 100g Gorgonzola
  • 2 egg yolks
  • Salt
  • Pepper, white

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter, then deglaze with white wine and cream. Allow the liquid to evaporate. Dice the Gorgonzola, add it little by little, and dissolve it in the sauce. Remove from the heat and stir in the egg yolks. The sauce shouldn’t boil at this point, or the eggs will curdle. Season the Gorgonzola sauce with salt and pepper. It goes well with pasta. A quick tip: Use milk instead of cream.

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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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