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    Sauces & Spreads

    25-Minute Gorgonzola Cream Sauce (For Steak!)

    8 servings

    servings

    5 minutes

    active time

    25 minutes

    total time
    Start Cooking

    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

    Reduce the heavy cream. Place 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.

    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.

    Nutrition

    Serving Size

    -

    Calories

    360 kcal

    Total Fat

    37 g

    Saturated Fat

    23 g

    Unsaturated Fat

    12 g

    Trans Fat

    -

    Cholesterol

    132 mg

    Sodium

    389 mg

    Total Carbohydrate

    3 g

    Dietary Fiber

    1 g

    Total Sugars

    1 g

    Protein

    5 g

    8 servings

    servings

    5 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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 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.