Gorgonzola Sauce

By allie5jones

Ingredients

• 8 ounces Gorgonzola cheese (crumbled)
• 3 tablespoons butter
• 2 tablespoons flour
• 2 1/2 cups half & half
• 2 1/2 cups heavy cream
• 1 tablespoon vegetable base
• 3/4 cup Romano cheese (grated)
• 1/8 tsp. ground black pepper
• 1 egg yolk (tempered)

Details

Servings 5

Preparation

Step 1

In a saucepan, heat the half & half, heavy cream and vegetable base on medium heat until hot (not boiling). In a separate 4-quart saucepan, melt the butter on medium heat and whisk in the flour, stirring for 3 minutes. Slowly pour the cream mixture into the butter and flour mixture while stirring and bring to a boil. Strain the mixture through a strainer into another saucepan. Add the cheeses and black pepper and simmer on low heat until all the cheese is melted (about 10 minutes). Temper in the egg yolk to the sauce. Cool in a water bath before refrigerating or freezing. Can be refrigerated for 2-3 days or frozen up to 3 months.