Reviewed: Apr. 25, 2012

This was absolutely delicious! I selected this recipe because it is simple, with few ingredients and quick. Put this over steak and it was better than anything we have ever had in a restaurant. Used slightly more gorgonzola and to prevent separating I continually stirred until heated and blended. Perfection.

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Bonita Springs, Florida, USA

Reviewed: Mar. 6, 2012

Amazing sauce! One of my favorites for steaks, and fried ravioli's! Be sure however to melt most of the cheese first alone before adding the butter and the other stuff, or else it will separate and won't be good!

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Reviewer:

Carl

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 17, 2011

This was delicious, and so easy and forgiving. I inadvertently turned the burner on too high, and as I was doing other things in the kitchen it began to boil. I thought it would be ruined but it was amazingly delicious - smooth, creamy, decadent. I didn't have green onion so I used about a tbsp of chopped shallot and it was a great substitute. My husband and I both used it on our steaks and baked potatoes. Tastes so gourmet that no one would ever guess it takes just five ingredients and five minutes to prepare.

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Reviewer:

Lisa W.

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Oct. 11, 2011

AWESOME. i put this on steak sandwiches, and my husband and i loved it! will definitely make it again.

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Reviewer:

kate

Reviewed: Jun. 29, 2011

added mushrooms and like many of the reviews said, more cheese, less butter. i also added more garlic and used half a yellow onion cause its what i had. loved it

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Reviewer:

machine

Cooking Level: Beginning

Home Town: Columbia, Maryland, USA

Living In: Seattle, Washington, USA

Reviewed: May 15, 2011

Tasty recipe, but it needs more gorgonzola to really bring out that flavor. This is especially true if you are planning on putting that over a hearty meat like a steak (as I did). Good start; needs a better finish.

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Reviewer:

COoenofile

Reviewed: May 7, 2011

This was a really good recipe. I enjoyed alot but we added a little parmesan cheese along to the sauce and it made it even better! Try adding a dash of parmesan and it makes the delicious recipe even better!

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Reviewer:

KidsInTheKitchen

Reviewed: Apr. 8, 2011

Extremely tasty and easy sauce, that takes your steak dinner up a notch to French Bistro quality

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Reviewer:

greenmtpics

Reviewed: Mar. 7, 2011

Love This Sauce! Instead of using it for a topping to meat (which is just as good), I quadrupled the ingredients and made a pasta dish. I used 1lb of fettuccine noodles. Added fresh vegetables (cooked according to your taste based on the vegetable) to the slow cooking sauce. Served 6 people properly and was a huge hit!

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Reviewer:

Natalie80

Cooking Level: Intermediate

Living In: Minot, North Dakota, USA

Reviewed: Nov. 2, 2010

This tasted ok, but seperated completely. I could have just as easily put butter in the pasta and then put gorgonzola on top. Kind of upset me since I made pasta with steak for my anniversary and was hoping this would be a good sauce on top. I tried adding extra gorgonzola and even a little flour like someone else said. Nothing helped. Next time I will just make an alfredo type of sauce and add gorgonzola to it.

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