This is a great topping for beef, chicken, even burgers. It's just a great sauce.
One review said, "it is a perfect complement to the beef tenderloin seared in butter. We have this with button mushrooms, twice baked potatoes and walnut cranberry baby greens salad."
Another review said, "I liked the idea of using half and half instead of heavy cream, so I did that. I was a bit worried about the sauce in general, because after about 30 minutes of boiling, the half and half did not seem to thicken up. I just threw the cheese in at that point, and it thickened up immediately."
Also, you cut down the recipe for just 2 people and that works just fine.
Ingredients
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
