Ingredients
Cheese and Dairy
- 120 g Gorgonzola cheese
- 300 ml whipping cream
- 1 tbsp freshly grated Parmesan
- 2 tbsp butter
Liquids
- 150 ml white wine
- 50 ml vegetable broth
Aromatics and Seasoning
- 1 clove garlic
- 1 shallot
- 1/2 tsp sugar
- 1 squeeze of lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare aromatics: Peel and finely dice the shallot and garlic to ensure they release maximum flavor during cooking.
- Sauté shallot and garlic: Heat butter in a large pan over medium heat and sauté the diced shallot and garlic until translucent and fragrant, about 2-3 minutes.
- Deglaze and reduce: Deglaze the pan by adding vegetable broth and white wine, then increase heat to high and let the liquid reduce by about half, which should take approximately 3-4 minutes. This step concentrates the flavors.
- Add cheese and cream: Lower heat to medium and add the Gorgonzola, Parmesan, whipping cream, and sugar to the pan. Stir gently and simmer the sauce, allowing the cheese to melt fully and the mixture to thicken slightly.
- Season and finish: Once the sauce is smooth and creamy, add a squeeze of lemon juice. Season with salt and freshly ground black pepper to taste. Stir well and remove from heat.
Notes
- Use good-quality Gorgonzola for the richest flavor.
- This sauce pairs beautifully with pasta, steak, roasted vegetables, or chicken.
- Adjust consistency by adding more cream if too thick or simmering longer if too thin.
- For a milder flavor, reduce the amount of Gorgonzola slightly.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian