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Reviewed: Mar. 16, 2008

So Good. because i didn't have gorgonzola, i used Bleu cheese. came up a bit runny, so i added flour to thicken. Perfection on a steak

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Reviewer:

Theoboley


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Reviewed: Dec. 20, 2007

This is so easy to make and delicious...I usually at least double the cheese. My boyfriend asks for it whenever we have steak, and he even puts it on baked potatoes. As another reviewer said, getting good quality Gorgonzola is the key!

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Reviewer:

Jessica

	Living In: Hackensack, New Jersey, USA
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Reviewed: Dec. 13, 2007

YUM! I was looking to re-create a sauce we had over chicken in a restaurant and this was pretty darn close. I added pesto at the end to mimic the sauce from the restaurant...outstanding!

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JENNY-REDS

	Cooking Level: Intermediate Living In: Glenmoore, Pennsylvania, USA
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Reviewed: Dec. 10, 2007

I do a version of this sauce, but i add heavey cream and roasted red peppers. you can use this cream based sauce with just about anything, from chicken to steak to shrimp and scallops, good all around sauce.

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inablackout

	Cooking Level: Professional Home Town: Middlebury, Vermont, USA Living In: Ledyard, Connecticut, USA
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Reviewed: Oct. 19, 2007

I've used this easy sauce twice. First time, it separated, and no one cared because it's all garlic, cheese, butter and green onions, so it has to be good. The second time, I used more cheese, less butter. It did not separate, it was delish again and it couldn't be easier with steak or roast beef.

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Reviewer:

cookiesmom


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Reviewed: Aug. 22, 2007

My husband loved this! It was full of flavor and complemented our steaks nicely. I used 2.5 T of butter, 4 T of gorgonzola, 1 T of minced garlic (from the jar), approx 1/2 tsp of black pepper and approx 1/2 tsp of nutmeg.

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Reviewer:

Caryn


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Reviewed: Jan. 17, 2007

I doubled the garlic (only because I'm a garlic freak), and the cheese. I served over steak, and this was very good. Next time I will serve over garlic bread, I had tried this in a restuarant in my area, and it was awesome. Overall this is a good recipe if you like gorganzola.

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Reviewer:

ljk61

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Kenosha, Wisconsin, USA
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Reviewed: Dec. 28, 2006

This sauce had great flavor, but I had to double the amount of gorgonzola to get a sauce that was creamy rather than oily. Next time I'll start by reducing the amount of butter to 2 tablespoons.

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Reviewer:

KASUE


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Reviewed: Oct. 13, 2005

This recipe was quick, easy and tasted wonderful! I added cooked, ground Italian sausage to it, doubled the garlic and served over pasta.

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Reviewer:

Belle


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Reviewed: May 23, 2005

This was okay. My nine year old really liked it. Would not go out and buy gorganzola just for this recipe. If you have extra on hand fine. Not that great.

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Reviewer:

RACHEL1070

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: Nov. 23, 2004

I served this with ribeye steak and my company was very impressed. It was fabulous. Make sure you use good, imported gorganzola.

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Reviewer:

HOBIEWAN


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