Rich, Velvety Gorgonzola Cream Sauce in 25 Minutes
This warm gorgonzola cream sauce is the perfect finishing touch for a juicy steak. Rich, velvety, and full of flavor, it’s also delicious spooned over grilled chicken, roasted Brussels sprouts, or used as a dip for veggies or garlic bread. Naturally gluten-free.
Servings: 8 servings
Calories: 360kcal
Equipment
Ingredients
- 3 cups (710ml) heavy cream
- 3 cloves garlic, peeled and smashed
- ¾ cup gorgonzola
- ¼ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped parsley
- 1½ tsp Dijon
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Reduce the heavy cream. Place 3 cups 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.
Notes
- Cooking tip: This sauce bubbles fast—use a large saucepan and watch closely. If it rises, briefly remove from heat, then continue cooking.
- Storage & reheating: Refrigerate airtight up to 7 days. Reheat on the stovetop or microwave 2–3 minutes until smooth.
- Freezing: Cool completely, then freeze (flat in bags or in ice cube trays) up to 3 months.
Nutrition
Calories: 360kcal | Carbohydrates: 3g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 389mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1503IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg
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