Reviewed: Aug. 14, 2006

Added garlic and chicken. Used less wine and less cream. Added a little corn starch to thicken the sauce and served with gnocchi. Very good.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

spydog

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2006

This was tasty, but I must not have cooked it down enough - it was pretty thin. Next time, I'll try to either cook it down more or use a little cornstarch or flour to thicken it more.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ginger C.

Cooking Level: Intermediate

Home Town: Red Bank, New Jersey, USA

Living In: Windermere, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2006

Rich and yummy... paired with quick gnocchi recipe on this site.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AZgin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2005

Very easy to prepare, and I am not that careful with my measurements. If you substitute with milk/cornstarch for the cream, you might want the milk at room temp to keep it from coagulating when you add it to the wine.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

aehawkes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2005

Oh, my....Yum!!! There is a restaurant in Portland that used to serve "Capellini & Gorganzola", this is the closest Gorganzola sauce I have found to duplicate the recipe. It must be the nutmeg! Make sure you really reduce the sauce after both the wine and cream...it produces a much thicker sauce. Yum!! Thank you!!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

KHEIRENDT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2005

I thought this was a great recipe for gorgonzola sauce. It was a bit runny, but it had really good flavor. I increased both the cheeses. I also browned some chicken peices in garlic with olive oil and added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

DLEMBERGER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2005

I guess I should have researched what gorgonzola cheese was before I made this dish. My boyfriend and I couldn't eat the sause because it was way too sour! I like some blue cheeses but I must not like this one.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ANNIEBOB2

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2005

Out of this world.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

buffalo66

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Robbinsdale, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2004

Simple and tasty like all great pasta sauces. I used a Maytag blue cheese as well. This works great with chicken sauteed in garlic. Just add them all together at the very end and mix with pasta. Good recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PJK33

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2004

I added alot of things to this recipe.. I put 4 0z. of gorgonzola, about 2 tbsp. Blue cheese, 2 tbsp. Parm. Cheese, and it turned out really rich and creamy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2004

This sauce was excellent! Rich but not overwhelming. I served the sauce over sauteed chicken breasts since our family is on Atkins and it was so good! It would be incredible over pasta - someday.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MOMBO42

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2004

This was excellent. I had some left over gorgonzola from another recipe and this was a great way to use it up. I added about 1/2 a bag of the tysons grilled chicken strips (heated and diced), 1/2 a box of pipette pasta, and peas and it was a great meal with some garlic bread and white wine. Definately a keeper.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BOILERMISH

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Oxford, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2004

Using half and half, this recipe turned out awful. Perhaps I didn't reduce the sauce enough... Also, I think the hlaf and half also curdled upon being added to the boiling wine.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DKUO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2003

Great sauce. I used sweet white wine instead of dry because I like a slight sweetness with the nuttiness of the bleu cheese. I used about a half cup of fresh grated parmesan since I used a very fine shaving grater and I wanted to make sure I used enough and it was fantastic. Thanks for the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KATIEVIVIAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2002

Quite good, next time I will add more than a pinch of nutmeg for more flavor.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

schmerna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2002

This was very good. It was light, not overpowering like some gorgonzola sauces. I used half-and-half and it came out fine.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

ALETA14

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2002

Eh. I guess it's an acquired taste. My little cousin said it "smelled like toe jam, and tasted worse". I thought it was OK, not as good as a recipe at a local Italian restaurant, but OK. I don't think I'll make it again, because there are so many recipes for pasta sauces. It may stand to improve by adding some sun-dried tomatoes to kick it up a notch. That's just my suggestion.

Was this review helpful? [ YES ]
6 users found this review helpful