Gorgonzola Cheese Sauce Recipe - Allrecipes.com
Gorgonzola Cheese Sauce Recipe
  • READY IN 20 mins

Gorgonzola Cheese Sauce

Recipe by  

"You can make any ordinary meal into some extraordinary with the deep, rich flavor of this Gorgonzola cheese sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2005

What a wonderful base recipe for a quick and easy gorgonzola cream sauce. Based on the reviews, I improvised a bit. I added a small bulb of garlic to saute with the butter, used half&half to make it richer, 1 and 1/4 cups of gorgonzola cheese, heated long enough to melt most of the cheese, then tossed it with hot tortelloni and topped it off with fresh dungeness crab...it was an excellent meal fit to be served in a restaurant. My sister who doesn't like gorgonzola or bleu cheese loved this dish!!

 
Most Helpful Critical Review
Oct 19, 2007

Stodgy - lose the flour and milk mixture. Instead, infuse some garlic in heavy cream, and remove. Melt the gorgonzola in the cream, adding a little white wine to thin if needed. Add (or not) chopped walnuts to the finished sauce - and that's it! Take care when buying gorgonzola, as it comes in creamy and extra salty sand pungent. In Italy we traditionally use the creamy gorgonzola for this sauce.

 

63 Ratings

Dec 27, 2003

This recipe had almost no flavor, except for a very plain white sauce. We followed the directions exactly and even added a whole cup of gorgonzola, and could not taste the cheese at all. If I would make this again I would only make half the amount of sauce. Three cups was way too much for one pound of pasta anyways. If you cut the milk, butter, and flour in half and use 1 cup of cheese I think you might get a nice flavorful sauce then.

 
Sep 10, 2003

Nice mild gorgonzola sauce. I put extra cheese in because I really like it. Also used skim milk and it came out fine.

 
Jan 16, 2007

I made this last night and was very disapointed. 3 cups of milk? that has to be a typo. It was very runny and I couldn't taste any cheese even after adding twice what it calls for. I have made/eaten gorgonzola sauce in the past and this was not IT.

 
Dec 09, 2003

Very good, however, like some of the other cooks, I added extra cheese and garlic.

 
Sep 16, 2007

I found this to be sort of like an enhanced version of the traditional Alfredo sauce. Delicious served over pasta, with some fresh parsley on top.

 
Dec 09, 2003

Wow! This is fantastic. The market was out of gorgonzola so I substituted blue cheese. I added a bit more salt and pepper to bring out the flavors. I served over tortellini. My husband said it was definitely worth keeping.

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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