Gorgonzola Cheese Sauce
We call this the OmniSauce, among other things, because it is equally good with meat and veggies. We use this sauce during the holidays when we cook a tenderloin roll for Christmas dinner. It is good on the meat as well as on the asparagus. It stores and reheats well. We frequently use it on top of an asparagus omelet for breakfast the next day.
While not difficult to make, it is time consuming to do so. This recipe was adapted from two (one a white wine sauce, one a Gorgonzola sauce). And if we want to get technical about it, it's actually a reduction.
Lastly, about the spices, I generally don't measure so the TBS is a good guess. Also, for the coriander, caraway and mustard, I use the seed version and grind it by hand. If you are using ground, you will likely need to drop those spices by about half or so.
Updated 2012-01-02
While not difficult to make, it is time consuming to do so. This recipe was adapted from two (one a white wine sauce, one a Gorgonzola sauce). And if we want to get technical about it, it's actually a reduction.
Lastly, about the spices, I generally don't measure so the TBS is a good guess. Also, for the coriander, caraway and mustard, I use the seed version and grind it by hand. If you are using ground, you will likely need to drop those spices by about half or so.
Updated 2012-01-02
Ingredients
1Qt Heavy Cream (you like where this is headed already, admit it)
750 ml white wine (I generally use something sharp like a pinot grigio
3-4 ounces crumbly Gorgonzola cheese (not creamy or "dolce")
4 ounces hard Parmesan cheese (asagio works well), shredded
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 TBS each (increase or decrease to taste, feel free to add your own twists)
- Coriander
- Caraway
- Brown Mustard (Seed, not condiment)
- Cumin
- Tarragon
- Chervil
750 ml white wine (I generally use something sharp like a pinot grigio
3-4 ounces crumbly Gorgonzola cheese (not creamy or "dolce")
4 ounces hard Parmesan cheese (asagio works well), shredded
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 TBS each (increase or decrease to taste, feel free to add your own twists)
- Coriander
- Caraway
- Brown Mustard (Seed, not condiment)
- Cumin
- Tarragon
- Chervil
Preparation
In a saucepan over medium-high heat, bring cream to a full boil. Boil rapidly 45-50 minutes until thickened like a white sauce, stirring occasionally. You'll want to keep an eye on this, cream that boils over is no fun. About 20 minutes or so into this... in a separate sauce pan, boil wine over medium to medium high heat. Once the wine begins to boil, reduce heat so it is a slow boil. Add the spices in the 1 TBS list and let the wine also boil down to about 1/2 volume. After 45 minutes of boiling, remove cream from heat, add both cheeses, salt and pepper. Whisk rapidly until cheeses melt.
Add the wine to this saucepan as well. If you are unsure about the amount of spice, run the wine through a fine mesh sieve as you pour into the cream/cheese mixture. Save the sieved spices and add them to the mix to taste.
(Note: I have also added a TBS of cornstarch to the mix, it seems to help with the binding of the wine and dairy. To do so, whisk a TBS of cornstarch with a 1/2 cup of the mix in a small bowl. Microwave it for about 15-20 seconds. Whisk it up to a paste and add back to the main mixture.)
Serve.
Cool and store in the fridge. To reheat, place in pan on low to medium heat until it melts. Whisk sauce and use as needed.
Add the wine to this saucepan as well. If you are unsure about the amount of spice, run the wine through a fine mesh sieve as you pour into the cream/cheese mixture. Save the sieved spices and add them to the mix to taste.
(Note: I have also added a TBS of cornstarch to the mix, it seems to help with the binding of the wine and dairy. To do so, whisk a TBS of cornstarch with a 1/2 cup of the mix in a small bowl. Microwave it for about 15-20 seconds. Whisk it up to a paste and add back to the main mixture.)
Serve.
Cool and store in the fridge. To reheat, place in pan on low to medium heat until it melts. Whisk sauce and use as needed.