Reviewed: Nov. 3, 2007

This is a great sauce. Try adding sliced and sauteed mushrooms to this sauce and pour onto a juicy steak...Delicious.

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Reviewed: Oct. 19, 2007

Stodgy - lose the flour and milk mixture. Instead, infuse some garlic in heavy cream, and remove. Melt the gorgonzola in the cream, adding a little white wine to thin if needed. Add (or not) chopped walnuts to the finished sauce - and that's it! Take care when buying gorgonzola, as it comes in creamy and extra salty sand pungent. In Italy we traditionally use the creamy gorgonzola for this sauce.

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MAREMOSSO

Cooking Level: Intermediate

Reviewed: Sep. 16, 2007

I found this to be sort of like an enhanced version of the traditional Alfredo sauce. Delicious served over pasta, with some fresh parsley on top.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

Reviewed: Sep. 15, 2007

I adjusted the recipe to 6 servings via the site here, as I didn't have a pan big enough to cook it in otherwise. Followed directions exactly, and the sauce had barely thickened. Wound up putting in an entire 5oz of Gorgonzola as well as several shakes of parm, and a few more tablespoons of flour to thicken, and it came out decent. Also to my own taste I added lots of black pepper and garlic.

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ALLIKAZOO

Reviewed: Sep. 8, 2007

FANTASTIC! I drizzled this over grilled steaks to make it an italian sirloin! Paired it with seasoned potatoes and lemon baked asparagus!! yum yum!!

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luvs2kook4u

Reviewed: Aug. 3, 2007

Very nice, took a little while for the cheese to melt, but all in all, it turned out very good. Rich flavor, but not overwhelming.

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hnwhitlock

Cooking Level: Intermediate

Living In: El Dorado, Arkansas, USA

Reviewed: Jul. 24, 2007

This was very tasty. I thought that it might be too blsnd without much seasoning but the gorgonzola provided enough flavor.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

Reviewed: Jun. 14, 2007

I strongly recommend adding the gorgonzola a little at a time to suit your taste on this one. My cheese was high quality and very pungeont and made the sauce overwelming in taste. Next time I think i will omit the gorgonzola and just add garlic and parmesan for an alfredo that will work on pasta.

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Annie26

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: May 6, 2007

This recipe is similar to the one that I make that is the same as the Gorgonzola Alfredo served at Olive Garden. Biggest differences...no rue to begin, half & half instead of milk, & parmesan cheese. But this one I will try because it's less likely to curdle (which I've had happen with the other!). Thanks!

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