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Gorgonzola Sauce

Reviewed: Jun. 8, 2012
I liked the sauce, but altered the recepie completely and came up with something amazing. Use the recepie as usual, but instead of cream use oatcream and use the brown Norwegian cheese Gjetöst instead and add more salt to tasty. It work perfectly! It's sweet, little sour, caramel-tasting, rich but not as overwhelming as gorgonzola. Perfect with gnocchi!
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