Over medium-high heat, bring cream to a full boil in a medium saucepan. Continue to boil rapidly for 45-50 minutes, until thickened like a white sauce, stirring occasionally.
Off heat, add the Gorgonzoal, Parmesan, salt, pepper and parsley. Whisk rapidly until the cheeses melt and serve warm.
If you need to reheat the sauce, do it over low heat and whisk vigorously until the sauce comes together.
Serving
Suggestions
This makes A LOT of sauce. Left overs can be refrigerated, reheated and served over pasta with spinach, mushrooms and toasted walnuts.
Originally Submitted
4/24/2013
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