The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 15, 2009
This was very good. I served it with pork tenderloin. I will definitely make this again.
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Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 8, 2009
I found this to be a great sauce. I cut it by 1/3 as I was using it over broccoli. It worked out great and had a nice flavor, not too overwhelming, but enough so that it was plenty flavorful. I am saving the remainder of the sauce to use tomorrow over pasta. Also, I used skim milk and it was plenty thick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 30, 2009
I made sauce with feta cheese instead of gorgonzola cheese, because it was what I had. Other than that, I followed the recipe and used about 1 cup of cheese rather than 1/3. Served over chunked chicken cutlets, spinach and gnocchi and it was FABULOUS! I will definitely be making it again, thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA
Living In: East Northport, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 13, 2009
You HAVE to add about 1/4 cup of parmesan, and saute fresh mushrooms and garlic. add garlic powder, too. It doesnt taste right without it!! put in with grilled chicken strips and penne noodles and it will taste even better than Johnny Carino's !! hehe
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Cooking Level: Expert

Home Town: Grant, Louisiana, USA
Living In: Alexandria, Louisiana, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 20, 2008
I agree - there's not enough cheese to label this *Gorgonzola* - it's more like a roux, Maybe if I added a cup or more of the cheese it would work but I think there are better recipes out there.
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Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 1, 2008
I used 2 cloves of minced garlic, shallot, portabello mushrooms, and sauted shrimp in this sauce over fetticini--awesome!!
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Cooking Level: Expert

Home Town: Forks, Washington, USA
Living In: Longview, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 7, 2008
Considering I don't really care for Gorgonzola this sauce is amazing! My mom bought a huge block of this cheese and I didn't know what to do with it and this recipe was exactly what I needed!! I added garlic like someone else suggested and more cheese/milk. If you love to cook you can get very creative with this recipe!! Great base for any cheese/white sauce, Thank you for sharing ;-) * used it with cheese tortellini
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 4, 2008
My husband loves this! It is wonderfull on pork and even as a sub for alfredo sauce
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Cooking Level: Expert

Home Town: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 3, 2007
This is a great sauce. Try adding sliced and sauteed mushrooms to this sauce and pour onto a juicy steak...Delicious.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: 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.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 15, 2007
I adjusted the recipe to 6 servings via the site here, as I didn't have a pan big enough to cook it in otherwise. Followed directions exactly, and the sauce had barely thickened. Wound up putting in an entire 5oz of Gorgonzola as well as several shakes of parm, and a few more tablespoons of flour to thicken, and it came out decent. Also to my own taste I added lots of black pepper and garlic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 8, 2007
FANTASTIC! I drizzled this over grilled steaks to make it an italian sirloin! Paired it with seasoned potatoes and lemon baked asparagus!! yum yum!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 3, 2007
Very nice, took a little while for the cheese to melt, but all in all, it turned out very good. Rich flavor, but not overwhelming.
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Cooking Level: Intermediate

Living In: El Dorado, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 24, 2007
This was very tasty. I thought that it might be too blsnd without much seasoning but the gorgonzola provided enough flavor.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 14, 2007
I strongly recommend adding the gorgonzola a little at a time to suit your taste on this one. My cheese was high quality and very pungeont and made the sauce overwelming in taste. Next time I think i will omit the gorgonzola and just add garlic and parmesan for an alfredo that will work on pasta.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: May 6, 2007
This recipe is similar to the one that I make that is the same as the Gorgonzola Alfredo served at Olive Garden. Biggest differences...no rue to begin, half & half instead of milk, & parmesan cheese. But this one I will try because it's less likely to curdle (which I've had happen with the other!). Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 8, 2007
I like gorgonzola but this was a bit too much for me.
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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 3, 2007
I love this recipe bc I usually go to my favorite Italian and get it. I always tell them to add Roasted red peppers. Over tortellini with chicken, it's fabulous. I also changed to half and half to make it thicker
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 19, 2007
I think the instructions are a bit backward - I put part of the "milk" (I actually used half & half) in first and then waited until it got really hot before adding the rest of the milk, in which I had added the flour. If it's not hot enough, it won't thicken. The gorgonzola is strong, but if you like gorgonzola, this sauce is for you. I seasoned with a lot of pepper and a little salt to cut the strength, but my mom loved it!
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