Gorgonzola Sauce
(to serve with roasted tenderloin of beef)

Makes 3 cups

4 cups heavy cream

3-4 ounces crumbly Gorgonzola (not creamy or “dolce”)

3 tablespoons freshly grated Parmesan cheese

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 minutes, until it is thickened, like a white sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper and parsley.  Whisk rapidly until the cheeses melt, and then serve.

To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

(From Kay and Edward who got the recipe from Jai and Karen Chopra)

18 Oct 2002