The reviewer gave this recipe 2 stars. This recipe averages a 4.07 star rating.
Reviewed: Sep. 28, 2009
It was really runny and tasted like feet!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Sep. 16, 2009
yummy, yummy, yummy! was looking for gorgonzola sauce recipe that was like one we had at the melting pot. this was amazing! having it over steaks off the grill tonight. thanks so much for sharing! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Sep. 1, 2009
SO good, but it does benefit greatly from a clove or 2 of crushed garlic in it. Great over veggies or polenta or grains too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
Reviewed: Jul. 9, 2009
This is good but it needs some work, I added about three cloves of fresh minced garlic and I added about 1/4 cup of parmesan cheese also I scratched the idea of nutmeg, I served it over filet mignon and it was delicious!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
Reviewed: Mar. 15, 2009
I added 1 shallot and 3 cloves of minced garlic, sauteed in butter, then followed the recipe. At the end, I added 2 cooked, sliced chicken breast. Poured over cooked penne pasta. This was a little runny and I will thicken next time. I will also add more garlic and possibly mushrooms. Everyone loved it! Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Mar. 7, 2009
Great gorgonzola sauce to put over pasta! The flavor was fantastic and it was so easy to make. Thank you!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Feb. 13, 2009
added asiago cheese along with parmesan and we added a half a bag of mixed california blend veggies.
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Cooking Level: Expert

Home Town: Olean, New York, USA
Living In: Pueblo West, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.07 star rating.
Reviewed: Jan. 28, 2009
I made this sauce to go with a shrimp, asparagus and pasta dish- and it did not deliver! It did not turn out like I expected at all- very dissapointing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Nov. 26, 2008
this recipe was a huge hit last night with my family! i didn't realize how long it would take to make though and i waited too long. so, don't wait until last minute to make this sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Jun. 9, 2008
Excellent!! I saved this with two other gorgonzola sauce recipes, they have since been deleted! This is my winner!! I reduce the nutmeg most of the time but only because I use it with bacon wrapped chicken. Hardest part was trying to guess on what wine to use from suggestions -=D
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.07 star rating.
Reviewed: Jun. 2, 2008
I have made other gorgonzola/blue cheese sauces that we really enjoyed, so this was a big disappointment to us. The wine flavor was too strong and the sauce was bitter.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
Reviewed: Apr. 20, 2008
I was looking for a base for my first cheese sauce and found this. I served it over lemon-pepper swordfish and linguine. I used basil instead of nutmeg and a few different types of parmesan instead of gorgonzola. I started the swordfish too soon and ended up not having the time necessary to allow the sauce to reduce enough. I compensated by adding extra cheese. It turned out pretty good, but a little bit too cheesy. I think this is a pretty good base. From my experience, the quality of this sauce will rely on the quality of the cheese.
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Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Mar. 9, 2008
Very creamy and not overpowering. It tastes like the sauce from one of my favorite restaurants. I poured it over rigatoni and also over poached salmon. Both dishes were awesome!
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
Reviewed: Feb. 25, 2008
just tried this and it was easy and good! I used less Gorganzola as I only had about 2oz and I used Peccorino Parm cheese and I didnt have white wine so I used white rice wine. It was delish over asparagas and chicken!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.07 star rating.
Reviewed: Feb. 20, 2008
It was just okay at best and we normal like gorgonzola but we were not impressed by this sauce.
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Cooking Level: Expert

Living In: Midland, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
Reviewed: Apr. 3, 2007
Really nice and the nutmeg adds that finishing touch. Won't use parm next time though...just to gorgonzola was good enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Feb. 5, 2007
I made this sauce to put over pasta, and it was quite delicious!! Instead of nutmeg, I added some pesto, and it gave it more of an Italian flavor. Very good!
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Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA
Living In: Flagstaff, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.07 star rating.
Reviewed: Jan. 23, 2007
It was OK. As someone else mentioned, it did taste a little sour. I think I would use more permesan cheese and less gorgonzola next time. It could become a great sauce if you tweak a little.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Jan. 18, 2007
I tried this last night it has wonderful flavor. I would certainly have it again.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.07 star rating.
Reviewed: Oct. 9, 2006
We were not so crazy about this recipe. It tasted sort of pasty!
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Cooking Level: Expert

Home Town: Scranton, North Dakota, USA
Living In: Tillamook, Oregon, USA

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