Gorgonzola Sauce Recipe Reviews - Allrecipes.com (Pg. 6)
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.
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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.
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Reviewed: Dec. 3, 2002
Quite good, next time I will add more than a pinch of nutmeg for more flavor.
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Cooking Level: Intermediate

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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.
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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.
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