Reviewed: Feb. 18, 2012

Really great base recipe for a gorgonzola sauce. I would recommend adding some mushrooms sauteed in garlic and butter (and a pinch of salt) to get that dark nutty flavor and adding that to the sauce at the end. I also added half a cup of cooked peas for some texture and fresh chopped parsley at the very end. Really delicious, my boyfriend said it was the best thing he ever ate!

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Reviewer:

cheesekat

Reviewed: Dec. 29, 2011

My boyfriend and I absolutely LOVE this sauce! I cook a blackened steak and slice it over bow tie pasta and this sauce makes it the best meaty pasta ever. Making it is super easy and I highly recommend trying it!

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Reviewer:

arieth2838

Cooking Level: Intermediate

Home Town: Union, Michigan, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 8, 2011

I slightly modified this recipe and ended up with a restaurant-quality meal! I found the recipe because I was trying to find something I could make that would use the gorgonzola/cranberry/walnut cheese mold I recently bought at Trader Joe's (which was not so good on its own). I fried up some onions and garlic in olive oil, set that aside and grilled up some chicken breast. Then, setting aside the chicken but leaving the scraps in the pan, I reduced the wine (using a sweet Moscato wine) and then used 1% milk instead of cream and 5 ounces of the gorgonzola dip (but no parmesan). Also added a few ounces of goats cheese. The nutmeg definitely seals this sauce. Once the flavors were blended, I mixed in the cooked onions and the chicken. Then stirred in cooked quinoa linguine and some lightly steamed broccoli before serving. Delicious!!!

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Reviewer:

Natasha Kay

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Santa Clara, California, USA

Reviewed: Jul. 12, 2011

This sauce goes great with wings (with or w/o hot sauce). A thicker sauce is recommended if you are going to serve it with wings.

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Reviewer:

forgetfulmom

Cooking Level: Intermediate

Reviewed: Jun. 11, 2011

Made this low-fat by using evaporated skim milk and cornstarch as another reviewer suggested. Added some roasted garlic too. I used this sauce as a base on grilled chicken and spinach pizza. It was delicious!!

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Reviewer:

kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: May 17, 2011

This was so good my husband actually licked the plate! We served it over gnocchi. It was delicious!

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Reviewer:

Carrie

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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Vicenza, Veneto , Italy

Reviewed: May 14, 2011

This is a wonderful sauce. It took a long time for it to reduce, but it was worth the wait. I used this sauce on the quick gnocchi from this site.

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Reviewer:

ItFigures

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

I made this sauce and served it with penne pasta and my husband said that it was the best pasta I had ever made for him. Well, we have been married almost 35 years and I have cooked a lot of very good pasta dishes so that was a huge compliment. I liked it too! I pretty much followed the recipe except I might have used a little more gorgonzola than specified. REVISED 3/19/2011: I have now made this sauce 3 times. The secret, I believe, is the quality of the ingredients. Don't expect great results if using gorgonzola that is purchased already crumbled. Trust me; it makes a difference. Also, be sure to reduce the wine as directed. Otherwise, sauce may be runny or curdled and the taste of wine may be overpowering.

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Reviewer:

tapioca

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Jacksonville, Florida, USA

Reviewed: Jan. 5, 2011

Pretty good base for a sauce. I liked the amount of gorgonzola it called for. I recduced the wine to 1 cuo and I thought it was still a bit much. Next time I will add more cream, less butter and some butter! Yum! Thanks for sharing.

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Reviewer:

djkraft22

Reviewed: Nov. 12, 2010

I think the idea of this recipe is great and for the most part it was delicious. I just messed it up somehow and the cream curdled in the wine creating a weird texture. But next time I'm sure it will be great!

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